Crushed Potato Colcannon With Bacon Poached Eggs Recipes

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CRUSHED POTATO COLCANNON WITH BACON & POACHED EGGS



Crushed potato colcannon with bacon & poached eggs image

Whip up an Irish-inspired weeknight supper with tender cabbage, smoked streaky bacon and soft-set eggs

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 7

600g new potatoes , well scrubbed and halved
400g cabbage , washed, trimmed and finely shredded
2 tsp sunflower oil
4 rashers smoked streaky bacon , cut into 2cm slices
6 spring onions , trimmed and finely sliced
25g butter , cubed
4 large fridge-cold eggs

Steps:

  • Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
  • Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
  • Ten mins before the potatoes are ready, heat the oil in a large non-stick frying pan and fry the bacon for 3-4 mins until lightly coloured. Add the spring onions and cabbage to the frying pan and heat through, stirring.
  • Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning, and crush roughly with a potato masher. Stir the cabbage, bacon and onions lightly into the potatoes. Keep warm over a very low heat.
  • Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.

Nutrition Facts : Calories 353 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium

COLCANNON



Colcannon image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Cabbage     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 1/4 pounds (about 2 large) russet (baking) potatoes
3 cups thinly sliced cabbage
1/2 cup milk, scalded
2 tablespoons unsalted butter, cut into bits and softened

Steps:

  • Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.

EGGS WITH BACON, ONIONS, AND POTATOES (HOPPELPOPPEL)



Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel) image

This makes a hearty and delicious breakfast. I call it a German omelet. You may substitute ham for the bacon. Feel free to add kale or beet greens or well-drained diced tomatoes to lighten it up a bit.

Provided by strawberrybird

Categories     Breakfast

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

3 medium boiling potatoes, peeled
1 1/2 cups lean bacon or 1 1/2 cups ham, chopped
1/2 cup onion, finely chopped
4 eggs
1 tablespoon milk
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
ground pepper, to taste

Steps:

  • Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
  • In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
  • Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
  • In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
  • To serve, invert onto a plate. Serve immediately.

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