Me Own Colcannon With Ham Recipes

Steps:

• Boil potatoes . Partially boil cabbage at the same time as potatoes, in separate pot.
• Mash potatoes adding milk, cheese, onion, salt and pepper. Mix in a large bowl with ham and half cooked chopped cabbage.
• If you prefer it not quite so creamy just use 1/4 cup of skim milk.
• Spray a casserole dish with cooking spray and lightly line with a few cooked cabbage leaves. Plop in mixture, sprinkle with paprika or cayenne and cover.
• Warm in 200-250 degree oven for approximately 1 hour or more. If you keep it in longer, keep your eye out that it doesn`t burn or get dry.I`ve had mine in for two hours and it was fine.
• Just before you`re ready to pop it out of the oven, turn on the broiler, take off the lid and give it a wee bit of browning on top.
• This can also be done on the stove top fried in some butter or this way with the left-overs -- yumm -- but beware of the added fat and calories!
• 1 cup = 129 calories and 1.6 grams of fat.

Steps:

• Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
• Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
• Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.
• Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.