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Colcannon cakes

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Ingredients

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750g red potatoes, peeled and cut into chunks
3 rashers smoked back bacon
200g sweetheart cabbage, finely shredded
125ml semi-skimmed milk
6 spring onions, trimmed and finely sliced
50g plain flour
4 large-free range eggs
2 tbsp olive oil, for frying
TO SERVE
Small handful of flat-leaf parsley, leaves only, finely chopped

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Colcannon cakes

Mashed potato, crispy bacon and a runny poached egg... what's not to like? These healthy potato cakes are spiked with sweetheart cabbage, bacon and spring onions and can be served as a light lunch or as an accompaniment for meat or fish.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Medium

    Ingredients

    • TO SERVE

    Directions

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    1. Tip the potatoes into a large saucepan. Cover with salted water and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until tender when pierced with a knife. Drain the cooked potatoes and place back in the pan. Leave to steam dry for 5 minutes.

    2. Meanwhile, place the bacon on a lined baking tray and cook under a hot grill for 3-4 minutes on each side or until crisp and cooked through. Remove and cut into small chunks.

    3. Heat another saucepan with water and bring to the boil. Add the cabbage and simmer for 4 minutes or until tender. Drain the cabbage of excess water and set aside.

    4. Tip the potatoes into a large bowl and use the same saucepan to gently warm the milk. Pour over the potatoes and mash until smooth and creamy. Add the bacon, cabbage and  spring onions and mix well. Season to taste, then stir in the plain flour until well combined.

    5. Shape the potato mixture into eight patties and lay out on a baking tray. Refrigerate for 30 minutes to firm up.

    6. Heat half a tablespoon of olive oil in a frying pan over a medium-high heat. Cook the colcannon cakes, in batches of two, for 4 minutes on each side or until golden and piping hot. Keep warm while you cook the rest.

    7. Heat a large pan of water over a medium heat. When it reaches a rolling boil, create a whirlpool with a spoon and crack the eggs in. Simmer the ggs for 2 minutes and 40 seconds for firm whites and a soft, runny yolk. Remove with a slotted spoon and drain carefully on kitchen paper.

    8. Place two colcannon cakes on each plate and top with one poached egg. Garnish with fresh parsley before serving.

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