Ham hock colcannon

Name: Ham hock colcannon
Yield: 6
Cuisine: Irlandesa
Ingredients: 50 g Butter; 4 Egg; 800 g Potato; 2 tablespoons Mustard; 1 Cabbage; 3 Garlic Clove; 8 Spring Onions; 100 ml Double Cream; 180 g Ham

Fácil

Contains allergens

LecheHuevosMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein16 %16 g
Carbs41 %40 g
Fat43 %19 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	384 kcal	82 kcal
Protein	16 g	3.4 g
Carbs	40 g	8.5 g
Fat	19 g	4 g

One serving is about 470 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Irish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Irish

Ingredients

50 g Butter
4 Egg
800 g Potato
2 tablespoons Mustard
1 Cabbage (chopped)
3 Garlic Clove (chopped)
8 Spring Onions
100 ml Double Cream
180 g Ham

Instructions

Peel and cut the potatoes into even, medium-sized chunks. 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.
Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.
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. To serve, divide the colcannon between bowls and top each with a fried egg.