Colcannon with Ham

An Irish dish of tender mashed potatoes with stewed cabbage, ham, and a crispy fried egg on top — the perfect comfort dinner that will warm you on any occasion.

Ingredients

• 800 g Starchy potatoes
• 50 g Butter
• 3 clove Garlic
• 1 pcs Cabbage
• 8 pcs Green onions
• 100 ml Heavy cream
• 2 tbsp Mustard
• 180 g Ham
• 4 pcs Eggs

Instructions

1. Peel the potatoes and cut them into medium pieces. Place in a pot with cold salted water, bring to a boil, and cook for 10–15 minutes until the potatoes are tender and a knife easily pierces the flesh.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic, cabbage, green onions, and a pinch of salt and pepper. Stir occasionally until the cabbage becomes tender but retains a slight crispness. Set aside.
3. Drain the potatoes and let them sit for 2–3 minutes to allow excess moisture to evaporate. Mash the potatoes with the cream, mustard, salt, and pepper in the same pot. Add the stewed cabbage and chopped ham, and mix well. Keep on low heat to warm through.
4. Return to the skillet used for the cabbage (no need to wash it), add a little vegetable oil, crack the eggs into it, and fry them to your liking. Divide the colcannon among plates, top each serving with a fried egg, and serve hot.