Colcannon with eggs
1.2kg floury, peeled potatoes
250g finely shredded savoy cabbage or kale
- Boil 1.2kg floury, peeled potatoes until tender and steam 250g finely shredded savoy cabbage or kale until lightly cooked.
- Warm 200ml milk, 60g butter and some salad onions in a saucepan.
- Mash the potatoes, leaving them slightly lumpy. Beat in the warm milk, then fold in the cooked greens. Season well and serve alongside fried or poached eggs.
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This recipe was first published in Fri Mar 25 11:53:26 GMT 2011.