Colcannon with mustard-fried eggs

Colcannon with mustard-fried eggs

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.

Colcannon with mustard-fried eggs

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

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

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.

Nutrition: Per serving

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.

Nutrition

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

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Quick colcannon with pork schnitzel

When you’re in need of a hearty midweek meal, our...

Save recipe icon Save recipe icon Save recipe

Pie recipes

Sausage and bean pies with colcannon topping

Use any leftovers from our sausage and cider casserole to make these...

Save recipe icon Save recipe icon Save recipe
Save recipe icon Save recipe icon Save recipe

Quick vegetarian recipes

Homemade leek, cheddar and mustard veggie sausages

These delicious home-made vegetarian sausages are cheap as chips to...

Save recipe icon Save recipe icon Save recipe

Sandwich recipes

The ultimate bacon and egg sandwich

A bacon and egg sandwich with a twist. Made with...

Save recipe icon Save recipe icon Save recipe

Mash recipes

Brussels sprout mash

This Brussels sprout mash recipe is the perfect side dish...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.