Ham hock colcannon

• 800g Floury Potatoes
• 50g Butter
• 3 chopped Garlic Clove
• 1 chopped Cabbage
• 8 Spring Onions
• 100ml Double Cream
• 2 tbs Mustard
• 180g Ham
• 4 Eggs

Preparation

1. STEP 1 Peel and cut the potatoes into even, medium-sized chunks.
2. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
3. STEP 2 Meanwhile, melt the butter in a large sauté pan over a medium heat.
4. Add the garlic, cabbage, spring onions and some seasoning.
5. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
6. STEP 3 Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan.
7. Stir in the cabbage and ham hock.
8. Keep warm over a low heat.
9. STEP 4 Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking.
10. To serve, divide the colcannon between bowls and top each with a fried egg.