Ham hock colcannon

Name: Ham hock colcannon
Yield: 4 servings
Cuisine: Irish
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients come from PikaFresh, portioned for your table.

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Floury Potatoes800 g
Butter50 g
Garlic Clove3
Cabbage1
Spring Onions8
Double Cream100 ml
Mustard2 tbsp
Ham180 g
Eggs4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	618 kcal
Protein	23.5 g
Fat	32 g
of which saturates	16.4 g
Carbohydrate	55.7 g
Fibre	9.2 g
Salt	2.1 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.
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.
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.

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