Colcannon with Bacon Lardons and a Fried Egg
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Ingredients
- 800 g floury potatoes, peeled and chopped
- 300 g cabbage, roughly chopped
- 150 g smoked bacon lardons
- 60 g butter
- 100 ml whole milk
- 4 eggs
- 4 spring onions, sliced
Nutrition (per serving)
- Calories
- 482 kcal
- Protein
- 19.1 g
- Carbohydrate
- 37.1 g
- of which sugars
- 6 g
- Fat
- 27.1 g
- of which saturates
- 13.4 g
- Fibre
- 6.7 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15-18 minutes until tender, then drain and mash with the butter and milk.
- 2
Cook the cabbage in boiling water for 6 minutes until tender, then drain well and stir through the mash with the spring onions.
- 3
Fry the bacon lardons in a dry pan for 5 minutes until crisp, then stir most of them through the colcannon.
- 4
Fry the eggs in the bacon fat for 2-3 minutes until the whites are set and the yolks are still soft.
- 5
Serve the colcannon topped with a fried egg and the remaining bacon lardons.
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