Ham hock colcannon
This Irish pork builds cabbage, double cream and ham into a weeknight-friendly meal you can have ready in about 50 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 4 steps.
You'll mainly reach for frying pan / skillet and saucepan. At easy difficulty across 4 steps, it's a good one for a busy evening.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
- Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
- Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.
- Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.
You'll use: Frying pan / skillet · Saucepan · Pan · Large pot · Steamer
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Double Cream
- heavy cream · whipping cream
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Ham hock colcannon
- Irish stew Beef
- Corned Beef and Cabbage Beef
- Vegetable Shepherds Pie Beef
- Mustard champ Side
Tips & common questions
How long does Ham hock colcannon take to make?
About 50 minutes from start to finish — an estimate based on the 4 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Ham hock colcannon via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.