Save to your scrapbook
Colcannon with eggs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
- 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.
Comments
This recipe was first published in March 2011.
Average user rating