britisheasy

Ham hock colcannon

Name: Ham hock colcannon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: british
Ingredients: 800 g Floury Potatoes; 50 g Butter; 3 chopped Garlic Clove; 1 chopped Cabbage; 8 Spring Onions; 100 ml Double Cream; 2 tbs Mustard; 180 g Ham; 4 Eggs

A classic Irish pork from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

589

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Irish Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/ham-hock-colcannon

Ingredients

800 gFloury Potatoes
50 gButter
3 choppedGarlic Clove
1 choppedCabbage
8Spring Onions
100 mlDouble Cream
2 tbsMustard
180 gHam
4Eggs

Instructions

01
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.
02
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.
03
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.
04
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.