|Energy (Kcal) 250||12.5%|
|Saturated Fat 3.7g||12.3%|
|Total Sugars 3.5g|
Boil the potatoes for 10-12 minutes until tender then drain and transfer to a large bowl. Add the cabbage to the same pan and cover with boiling water and cook for 3 minutes.
Meanwhile mash the potato with the milk and season to taste. Drain the cabbage and stir into the potato.
Fry the bacon in a non-stick pan for 4-5 minutes until browned and stir into the Colcannon. Finally add the cheese, if using.
Boil some water in a small pan and poach the eggs for 3-4 minutes or according to taste and serve on top of the Colcannon.
Learn the basics and best practices of how to make mashed potato here.
400g smooth potatoes, diced
¼ Savoy cabbage, approx. 190g, shredded
25ml semi skimmed hot milk
100g smoked back bacon, diced
50g mature Cheddar cheese, grated (optional)
2 medium eggs
Duchesse Mini Fish Pies
This twist on a classic fish pie is perfect as party finger food. With the beautiful flavours of dill, nutmeg and fish combining in a delectable potato base, these are truly a treat!
Asian spiced Potato Crab Cakes with Rainbow Slaw
Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.
Warming, satisfying - try our hearty sausage and potato cassoulet for a tasty evening meal.
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
This campaign was originally produced in the framework of a programme co-financed by the European Union