It’s St Patrick’s day so this traditional Irish dish makes for a hearty warming meal on its own but baking it with eggs and cheese adds a deliciousness that is hard to beat.
I have been told it can’t be called Colcannon if its baked (and using cheese could be seen as adding insult to injury) but what the heck, I like to live life on the edge. Join me.
Recipe – serves 2
- 100g kale (or spring greens or savoy cabbage) tough stalks removed
- 1 leek (finely chop all but the deep green bits)
- 500g potatoes, peeled and chunked
- 4 free range eggs
- 40g cheese grated
- Preheat the oven to 200°c
- Boil the potatoes in salted water until tender (about 15-20 minutes).
- When cooked, drain potatoes into a pan containing the kale/ cabbage and return to the pan to allow the steam to escape. Then drain the leaves and chop when cool enough.
- Gently fry the leeks in some butter (or oil) for a few minutes to soften
- Mash the potatoes with butter / milk and seasoning to taste and when suitably lump-free add in the leeks and leaves.
- Spread the mixture into a shallow buttered baking dish and make 4 dips in the top with the back of a spoon.
- Crack the eggs into the dips and cover with the cheese.
- Bake for 8-10 minutes until the eggs are as soft as you like them.