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Colcannon with mustard-fried eggs

Name: Colcannon with mustard-fried eggs
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 800g floury potatoes, scrubbed; 20g unsalted butter; 2 medium leeks, sliced; ½ green cabbage, shredded; 30ml whole milk; 100g mature cheddar or comté, coarsely grated; 4 thyme sprigs, leaves picked; 2 tsp wholegrain mustard; 1 tbsp olive oil; 2 medium free-range eggs

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Jan 24
Updated: 18 Mar 24

It doesn’t get more comforting than colcannon – cheesy, creamy mashed potato threaded with tender leeks and cabbage (or any brassicas you fancy). Top with a crispy mustard-fried egg with an oozy yolk and you’re onto a winner. If you need to keep the recipe vegetarian, use mature cheddar; if not, you could try comté instead.

Liked this dish? You’ll love these easy potato farls.

Easy
January 2024

Test kitchen approved

Serves 2
Hands-on time 30 min

Liked this dish? You’ll love these easy potato farls.

Gluten-free recipes

Nutrition: Per serving

Calories: 878kcals
Fat: 40g (19g saturated)
Protein: 34g
Carbohydrates: 87g (18g sugars)
Fibre: 19g
Salt: 1.6g

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Ingredients

800g floury potatoes, scrubbed
20g unsalted butter
2 medium leeks, sliced
½ green cabbage, shredded
30ml whole milk
100g mature cheddar or comté, coarsely grated
4 thyme sprigs, leaves picked
2 tsp wholegrain mustard
1 tbsp olive oil
2 medium free-range eggs

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Method

Cut the potatoes into 4cm chunks and put in a pan of salted water. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes until tender to the point of a knife. Meanwhile, heat the butter in a large frying pan over a medium heat and cook the leeks and cabbage with a pinch of salt for about 18 minutes until soft and lightly golden.
Drain, then mash the cooked potato, adding the milk to make it creamy. Stir in the buttery leeks and cabbage, along with the cheese, half the thyme and half the mustard. Season with plenty of salt and pepper.
Return the frying pan to a medium-high heat and add the oil. Once hot, stir the remaining mustard into the oil, then quickly crack in the eggs and fry for 1-2 minutes, until set and crisp at the edges. Serve the eggs on the potato, then scatter over the remaining thyme.