This freshly made bubble and squeak is wonderfully comforting on a cold winter’s day and a softly poached egg finishes it perfectly. This recipe comes courtesy of The Guardian and is really easy to do!
Ingredients
- 1.2kg potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 4cm chunks
- 1 small green savoy cabbage (about 450g), trimmed and finely shredded
- 75g butter, cubed
- 6 rindless smoked streaky bacon rashers, cut into 3cm pieces
- 6 spring onions, trimmed and finely sliced
- 125ml double cream
- 4 large fridge-cold eggs
- Flaked sea salt
- Freshly ground black pepper
Preparation Method
- Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 minutes or until soft enough to mash. Cook the cabbage in a pan of boiling water for about 3 minutes until just tender. Refresh under cold water and drain.
- Ten minutes before the potatoes are ready, melt 25g of the butter in a large nonstick frying pan and fry the bacon until lightly coloured. Add the spring onions and cabbage to the pan and heat through.
- Fill a large pan one-third full of water and bring to the boil, then reduce to a simmer.
- Drain the potatoes in a colander then return them to the pan. Mash with the remaining butter, cream and lots of seasoning. Stir the cabbage, bacon and onions lightly into the mash. Keep warm over a very low heat.
- Crack the eggs carefully into the gently simmering water and poach for 3 minutes. Spoon the colcannon into four warmed dishes. Remove the eggs from the water with a slotted spoon and divide among the heaps of potato. Season and serve.