Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 5 servings
Looking for a satisfying meal that's both easy and delicious? This classic Irish dish, featuring creamy potatoes and vibrant greens, is a staple for a reason. We’ve elevated this beloved favorite by adding a layer of rich, buttery goodness and a sprinkle of Irish cheddar, topped off with Pete & Gerry’s eggs, fried to perfection with a tangy mustard kick. Perfect for a cozy weeknight dinner or a hearty weekend brunch. It’s a dish that’s as enjoyable to make as it is to eat and keeps beautifully for leftovers.
Instructions
For Colcannon:
- Add the chopped potatoes to a large pot of boiling, salted water. Boil for 15 minutes or until fork tender. Drain and set aside.
- Meanwhile, heat 2 tablespoons of butter in a large skillet over medium heat and sauté the leeks, cabbage (or slaw mix), and kale with a pinch of salt for about 10 minutes, stirring occasionally, until softened and lightly golden brown.
- Add the drained potatoes back to the pot. If potatoes are still hot, no heat is necessary. If potatoes have cooled, set the pot over very low heat to rewarm as you mash.
- Stir/mash in the cheese, ¼ cup milk, mustard, and sauteed leeks/cabbage/kale mixture. Add more milk, a splash at a time, as desired for consistency. Taste and add salt and pepper to your liking.
For Mustard Fried Eggs:
- Wipe out the frying pan and return to medium heat.
- For each egg you’ll fry, add approx. 1 teaspoon of butter and 1 teaspoon of mustard to the pan
- The mustard will begin to spatter, so quickly crack the eggs into the butter and mustard and cover. Cook for 2-4 minutes or until the egg whites are set and crisp at the edges (or fry to your desired doneness).
- Serve over buttery colcannon and garnish with fresh thyme leaves.
Farm Team Tips
Colcannon is beautifully kept in the fridge for up to 5 days. Store in an air-tight container.
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