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Best Ham hock colcannon in San Francisco

Ham hock colcannon

What the real thing tastes like

Real ingredients (via TheMealDB): 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

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STEP 1 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. STEP 2 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. 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. Stir in the cabbage and ham hock. Keep warm over a low heat. 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. To serve, divide the colcannon between bowls and top each with a fried egg.

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