Ham hock colcannon

Irish   Pork

50g Beurre
100ml Crème fraîche épaisse
4 Œufs
800g Pommes de terre farineuses
3 chopped Gousse d'ail
2 tbs Moutarde
8 Cébettes
1 chopped Chou
180g Jambon
  1. STEP 1
  2. 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.
  3. STEP 2
  4. 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.
  5. STEP 3
  6. 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.
  7. STEP 4
  8. 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.