Colcannon with eggs

Serves: 4

Ingredients

1.2kg floury, peeled potatoes

250g finely shredded savoy cabbage or kale

200ml milk

60g butter

Salad onions

Eggs

Method

  1. Boil 1.2kg floury, peeled potatoes until tender and steam 250g finely shredded savoy cabbage or kale until lightly cooked.
  2. Warm 200ml milk, 60g butter and some salad onions in a saucepan.
  3. 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.