Ham hock colcannon

Begin by peeling the floury potatoes and cutting them into evenly sized, medium chunks to ensure uniform cooking. Place them in a large pan filled with cold, salted water. Bring to a gentle boil and simmer for 10 to 15 minutes, or until a knife slides smoothly into the potatoes, indicating they are tender. While the potatoes are cooking, melt the butter in a spacious sauté pan over medium heat. Add the chopped garlic, shredded cabbage, and sliced spring onions, seasoning lightly with salt and pepper. Stir occasionally as the cabbage softens, aiming for a wilted texture that still retains a pleasant bite. Once tender yet crisp, remove from heat and set aside. Drain the cooked potatoes thoroughly and allow them to steam-dry in the pan for a couple of minutes—this helps achieve a fluffier mash. Mash the potatoes directly in the same saucepan, then stir in the double cream, mustard, and seasoning to taste, creating a rich and tangy base. Gently fold in the cooked cabbage mixture and diced ham hock, warming everything together over low heat to meld the flavors. Without washing, reheat the sauté pan used for the cabbage. Add a splash of oil and carefully crack in the eggs, frying them until the whites are set and the yolks reach your preferred level of doneness. For a runny yolk, cook briefly; for firmer yolks, extend the cooking time slightly. Serve the hearty colcannon divided among bowls, each crowned with a fried egg. The creamy potatoes and tender cabbage complement the richness of the egg yolk, while the ham imparts a delightful savory note. Tip: For an extra touch, sprinkle freshly chopped parsley or chives over the finished dish to add freshness and color. Leftovers can be gently reheated and remain delicious the next day.