Cabbage and Bacon Colcannon with a Fried Egg

• 1kgfloury potatoes such as Maris Piper, peeled and cut into even chunks
• 100gsmoked streaky bacon, chopped into small pieces
• 1leek, trimmed, halved and finely sliced
• 400 gsavoy cabbage (about ½ cabbage), core removed, finely shredded
• 4spring onions, finely sliced
• 150mlmilk
• 40gbutter
• fine salt
• black pepper
• 4eggs, British Lion or Laid in Britain marked for runny yolks
• 1 tbspolive oil

Method

1. 1Put the potatoes in a large saucepan, cover with cold water, add a teaspoon of salt and bring to the boil. Simmer for 15 to 18 minutes until a knife slides in with no resistance. Drain and leave them in the colander for 2 minutes so the steam escapes; wet potatoes make gluey mash.
2. 2While the potatoes cook, put the bacon in a large frying pan over a medium heat with no oil and fry for 5 minutes until the fat has run and the pieces are crisp. Lift out with a slotted spoon and leave the fat in the pan.
3. 3Add the leek to the bacon fat and cook for 3 minutes until soft. Add the cabbage with a splash of water and a pinch of salt and cook for 5 minutes, stirring, until tender but still bright green. Take off the heat.
4. 4Warm the milk and butter in the empty potato pan over a low heat until the butter melts. Tip the potatoes back in and mash until smooth, then beat in the cabbage, leek, spring onions and most of the bacon. Add black pepper and taste before adding salt, because the bacon is already salty. Put the lid on to keep it warm.
5. 5Wipe out the frying pan, add the olive oil and set it over a medium-high heat. Crack in the eggs and fry for 3 minutes until the whites are set and lacy at the edges with the yolks still runny. Spoon a little of the hot oil over the whites to finish them.
6. 6Pile the colcannon onto warm plates, sit a fried egg on each, scatter over the last of the bacon and finish with plenty of black pepper.

Per serving

kcal

501

protein

21.2g

fibre

9.8g

carbs

54.9g

fat

23.2g