Colcannon with fried eggs
British & European35 mins£0.74 a portionVegetarian
Ingredients
Serves 4
- White potatoes1kg
- Kale200g
- Spring onions (bunch)1
- Butter40g
- Semi-skimmed milk100ml
- Free range eggs (15 pack)4
Plus salt and pepper. About £2.96 for the amounts used.
Method
- 1
Peel 1kg potatoes, cut into chunks and boil for 15-20 minutes until tender. Drain.
- 2
Meanwhile, remove the tough stalks from 200g kale, shred and fry in 20g butter for 4 minutes until wilted. Add sliced spring onions for 1 minute.
- 3
Mash the potatoes with 100ml milk and the remaining butter, then stir in the kale. Season well.
- 4
Fry 4 eggs and serve one on top of each plate of colcannon.
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