Moira's Traditional Colcannon
A traditional Irish dish served with a poached egg topping is a great small meal or lunch for any Moira fan!
- 500 g Potatoes scrubbed and chopped into bite size chunks
- 100 g Butter
- 140 g Back Bacon finely chopped
- 180 g Kale finely shredded
- 150 ml Double Cream
- 4 Eggs
Tip the Potatoes into a large saucepan of water and bring to the boil. Simmer for 20 minutes until they are tender when pierced. Drain potatoes in a colander.
Meanwhile, heat a quarter of the butter in a large frying pan and add the bacon. Once cooked, add the kale and cook for 5 minutes. Turn off the heat.
Boil a saucepan of water and add your eggs for poaching (I use Egg poaching cups that sit in the boiling water like boats, that I carefully drop in to poach the eggs). Once cooked remove from the water.
Mash the potato until smooth. Heat the cream with the remaining butter until almost boiling the remove from heat and beat into the potato. Mix well with the bacon and kale. Serve with your poached eggs on top, and season if desired.