Crushed potato colcannon with bacon and poached eggs

Crushed potato colcannon with bacon and poached eggs

Crushed potato colcannon with bacon & poached eggs

Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 353
  • Carbohydrates 28
  • Saturated Fat 7
  • Sugar 4
  • Protein 15
  • Fat 18
  • Fiber 6
  • Salt 1.5

Ingredients

  • 600g new potatoes, well scrubbed and halved

  • 400g cabbages, washed, trimmed and finely shredded

  • 2 tsp sunflower oil

  • 4 rashers smoked streaky bacon, cut into 2cm slices

  • 6 spring onions, trimmed and finely sliced

  • 25g butter, cubed

  • 4 large fridge-cold eggs

Method

  1. Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.

  2. Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.

  3. Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.

  4. Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.

  5. Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.