Ham hock colcannon

Éplucher and Couper the potatoes into even, medium-sized chunks

Put in a large pan filled with cold salted water, bring to the Bouillir and Cuire for 10-15 mins until a knife can be inserted into the potatoes easily.

Meanwhile, melt the Beurre in a large sauté pan over a medium Chauffer

Ajouter the Ail, cabbage, spring onions and some seasoning

Remuer occasionally until the cabbage is wilted but still retains a little bite, then set aside.

Égoutter the potatoes, leave to Cuire à la vapeur-dry for a couple of mins, then mash with the Crème, mustard and seasoning in the same saucepan

Remuer in the cabbage and Jambon hock

Keep warm over a low Chauffer.

Reheat the pan you used to Cuire the cabbage (no need to Laver first), Ajouter a splash of oil, crack in the Œufs and Frire to your liking

To Servir, divide the colcannon between bowls and top each with a fried Œuf.