Instruction

• 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