zoom Colcannon with eggs

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    Colcannon with eggs

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    Colcannon with eggs

    Serves: 4


    1.2kg floury, peeled potatoes

    250g finely shredded savoy cabbage or kale

    200ml milk

    60g butter

    Salad onions



    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.

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