Dinner · Irish

Ham Hock Colcannon with Fried Eggs

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 13, 2026

This is comfort food that pulls its weight: creamy mashed potatoes shot through with buttery cabbage, salty ham, and a hit of mustard, all topped with a runny fried egg. It comes together in one pan of potatoes and one sauté pan, so cleanup stays simple. Serve it for a hearty brunch or a lazy dinner when you want something warm and filling.

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Ham Hock Colcannon with Fried Eggs

Why you'll love this

  • A whole comforting meal from two pans.
  • Uses up leftover ham beautifully.
  • The runny egg turns it into something special.
  • Ready in about 40 minutes.

EveryDayMeal recipe

Ham Hock Colcannon with Fried Eggs

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 800g floury potatoes, peeled
  • 50g butter
  • 3 garlic cloves, chopped
  • 1 cabbage, chopped
  • 8 spring onions, sliced
  • 100ml double cream
  • 2 tbsp wholegrain mustard
  • 180g cooked ham hock, shredded
  • 4 eggs
  • 1 tbsp oil, for frying
  • to taste salt and pepper

Equipment

  • Large saucepan
  • Large saute pan
  • Colander
  • Potato masher

Instructions

  1. Peel the potatoes and cut them into even, medium chunks so they cook at the same rate. Put them in a large pan, cover with cold salted water, bring to the boil, and cook for 10 to 15 minutes until a knife slides in with no resistance.
  2. While the potatoes cook, melt the butter in a large saute pan over medium heat. Add the garlic, cabbage, and spring onions with a good pinch of salt and pepper, stirring now and then until the cabbage wilts but still has a little bite, about 6 to 8 minutes. Set it aside.
  3. Drain the potatoes and let them steam-dry in the colander for a couple of minutes so the mash is not watery. Return them to the pan and mash with the cream, mustard, and seasoning until smooth and creamy.
  4. Fold the cabbage mixture and shredded ham hock through the mash, then keep it warm over low heat while you cook the eggs.
  5. Reheat the cabbage pan (no need to wash it), add a splash of oil, and crack in the eggs. Fry to your liking, so the whites are set and the yolks are still runny for spooning over.
  6. Divide the colcannon between bowls and top each with a fried egg. Add an extra grind of pepper and serve right away.

Tips from the kitchen

  • Let the potatoes steam-dry before mashing so they soak up the cream instead of turning gluey.
  • Do not overcook the cabbage: a little bite keeps it fresh and stops the mash going soggy.
  • Season the mash generously, then taste, since ham hock and mustard both add salt.

Estimated nutrition per serving: 470 cal · 21g protein · 42g carbs · 25g fat

Make it your own

  • Swap the ham hock for cooked bacon lardons or leftover roast chicken.
  • Use kale or savoy cabbage instead of plain cabbage for extra flavor.
  • Stir in a handful of grated cheddar for a richer, cheesier mash.

Storing & make-ahead

Store the colcannon (without the egg) in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of cream or milk, then fry fresh eggs to serve.

Good to know

What are floury potatoes?
Starchy varieties like Maris Piper or Russet. They mash fluffy and light, which is what you want here.
Can I make it ahead?
Yes. Make the colcannon up to a day ahead, keep it chilled, then reheat and fry the eggs just before serving.
Do I have to top it with an egg?
No, but the runny yolk adds richness. It is still delicious on its own as a side.
Can I use a different mustard?
Wholegrain gives nice texture, but Dijon works well too. Start with less if using a sharp English mustard.

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