Dinner · Irish

Ham Hock Colcannon with Fried Eggs

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 9, 2026

Colcannon is Irish comfort food at its coziest: buttery mashed potatoes folded with wilted cabbage and shredded ham. Topping each bowl with a runny fried egg turns it into a full meal that works for brunch, lunch, or an easy dinner.

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Ham Hock Colcannon with Fried Eggs

Why you'll love this

  • Two humble pans and pantry staples turn into a hearty bowl.
  • The runny egg yolk acts like a built-in sauce.
  • Great use for leftover ham.
  • Cozy enough for dinner, easy enough for brunch.

EveryDayMeal recipe

Ham Hock Colcannon with Fried Eggs

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

Ingredients

  • 1 3/4 lb floury potatoes (like russets), peeled
  • 3 1/2 tablespoons butter
  • 3 garlic cloves, chopped
  • 1 small head green cabbage, chopped
  • 8 scallions, sliced
  • 1/3 cup plus 1 tablespoon heavy cream
  • 2 tablespoons whole grain or Dijon mustard
  • 6 oz cooked ham, shredded or chopped
  • 4 eggs
  • 1 tablespoon oil, for frying
  • to taste salt and pepper

Equipment

  • Large pot
  • Large saute pan
  • Potato masher
  • Colander

Instructions

  1. Peel the potatoes and cut them into even, medium chunks so they cook at the same rate. Put them in a large pot, cover with cold salted water, bring to a boil, and cook 10 to 15 minutes until a knife slides in easily with no resistance.
  2. While the potatoes cook, melt the butter in a large saute pan over medium heat. Add the garlic, cabbage, scallions, and a pinch of salt and pepper. Stir now and then until the cabbage wilts but still keeps a little bite, about 6 to 8 minutes, then set it aside.
  3. Drain the potatoes and let them steam-dry in the pot for a couple of minutes so the mash isn't watery. Mash them with the cream, mustard, and salt and pepper until smooth and creamy.
  4. Fold the wilted cabbage and ham into 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, about 3 minutes for runny yolks. Divide the colcannon among bowls and top each with a fried egg.

Tips from the kitchen

  • Let the potatoes steam-dry before mashing so they soak up the cream instead of turning gluey.
  • Don't over-wilt the cabbage; a little bite gives the colcannon texture.
  • Use the same pan for cabbage and eggs to build flavor and save washing up.

Estimated nutrition per serving: 450 cal · 19g protein · 42g carbs · 24g fat

Make it your own

  • Swap the ham for crisp bacon or leftover corned beef.
  • Use kale or leeks in place of some of the cabbage.
  • Stir in a handful of shredded cheddar for extra richness.

Storing & make-ahead

Store leftover colcannon (without the egg) in an airtight container in the fridge up to 3 days. Reheat gently on the stovetop with a splash of cream, and fry fresh eggs to serve.

Good to know

What potatoes work best?
Floury, starchy potatoes like russets mash up light and fluffy. Waxy potatoes stay dense and won't give the same creamy texture.
Can I make it ahead?
Yes. Make the colcannon up to 2 days ahead, then reheat with a little cream and cook the eggs fresh.
Can I skip the egg?
Absolutely. The colcannon is delicious on its own as a side dish, or serve it alongside sausages.
How do I keep the mash from getting gluey?
Steam-dry the drained potatoes and mash by hand. Avoid a food processor, which overworks the starch.

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