Colcannon with salmon and fried eggs

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 4

Type: Fish

Tools

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Ingredients

800g potatoes, peeled, roughly chopped
1⁄4 cup milk
50g butter
1 small brown onion, finely diced
1 clove garlic, crushed
1⁄4 savoy cabbage, finely shredded
440g can red or pink salmon, flaked
2 tablespoons finely chopped chives
1 tablespoon olive or rice bran oil
4 eggs

Preparation method

1. Place potato in a saucepan; cover with cold water. Bring to the boil over moderate heat. Cook for 8-10 minutes or until tender. Drain; place in a large bowl with milk and half the butter. Mash until smooth.

2. Meanwhile, melt remaining butter in a medium frying pan over high heat. Cook onion, garlic and cabbage, stirring until cabbage wilts. Add to mash with salmon and chives; stir to combine. Cover; keep warm.

3. Heat oil in a frying pan over moderate heat; crack eggs into a cup, one at a time, then gently slide into pan. Cook until whites are just set and yolks soft. Top each serve of colcannon with an egg.

Sebago and Coliban potatoes are varieties that are good for mashing. You can replace salmon with bacon; remove rind from 6 middle rashers, slice thinly and pan-fry until crisp.

Also in this section

Salmon pinwheels

Salmon with avocado salsa

Smoked salmon and cucumber salad

Pappadums with salmon and avocado

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