Colcannon-style hash

Heat 1 tbsp oil and the butter in a large, nonstick, lidded frying pan. Add the greens with a pinch of salt and cook for 4-5 minutes over a medium-low heat, stirring occasionally, until just softened. Stir in the salad onions and garlic; cook for a further 1-2 minutes. Tip out onto a plate and set aside. If using pancetta or bacon, add to the pan and fry for 5 minutes over a medium heat or until crispy (skip this stage if using ham hock). Use a slotted spoon to transfer to the plate with the veg.

Drizzle the remaining 1⁄2 tbsp oil (if needed) into the same pan. Put the chopped potatoes in the pan and fry for 7-10 minutes over a medium-high heat, stirring occasionally, until crisp and golden; season. Lower the heat to medium-low and return the greens mixture to the pan with the crème fraîche (or soft cheese or soured cream), mustard and meat. Stir fry everything together for 1 minute until combined.

Make 2 indentations in the hash and crack an egg into each. Cover with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks still soft. Season with freshly ground black pepper and scatter over the chopped herbs to serve.