4 Serves
31 Mins
Peel the potatoes and cut them into even, medium-sized chunks. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10 to 15 minutes until tender.
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Vitamin E
2 mg / 15 mgVitamin K
323 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
310 µg / 400 µgCalcium
415 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
361 mg / 420 mgPhosphorus
929 mg / 1,250 mgPotassium
3344 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
16 g / 28 gSugar
38 g / 50 gSaturated Fat
10 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
While the potatoes boil, melt the butter in a large sauté pan over medium heat. Add the minced garlic, shredded cabbage, and sliced spring onions. Season with salt and pepper and sauté until the cabbage is wilted but still slightly crisp.
Drain the potatoes and allow them to steam-dry for two minutes. Return them to the pot and mash thoroughly with the cream, mustard, and additional seasoning.
Fold the sautéed cabbage mixture and the ham hock into the mashed potatoes. Keep the mixture warm over low heat.
In the same sauté pan, heat a splash of oil and fry the eggs to your preferred level of doneness.
Divide the colcannon into bowls and top each serving with a fried egg.
5
g66
g10
g
Colombian
British