Cheddar Colcannon Cakes with Fried Egg and Chive Sour Cream

Method

1. Peel the potatoes, cut into 4 cm chunks and put them in a 18 cm pot. Cover with cold water by 2 cm and add the salt. Bring to the boil over high heat, then simmer on medium heat for 17 min, until a knife slides in easily.

   Add in this stepPotatoes 500 gSalt (for the cooking water) 1½ tsp

   high heat→medium heat

2. Meanwhile, shred the cabbage very finely. Melt the butter in a 22 cm pan and cook the cabbage over medium heat for 5 min until wilted and dry, then spread it on a plate to cool. Any leftover moisture will make the mixture soggy.

   Add in this stepGreen cabbage 100 gButter 25 g

   medium heat

3. Drain the potatoes and let them steam dry in the colander for 2 minutes, then mash until smooth. Mix in the cabbage, sliced spring onions, cheddar, egg yolks, flour, pepper and salt. Spread on a tray and chill for 20 min. Cold mash holds its shape and won’t fall apart in the pan.

   Add in this stepSpring onions 1Mature cheddar, grated 60 gEgg yolks (for binding) 1Plain flour 21 gBlack pepper to tasteSalt to taste

4. With lightly wet hands, divide the mixture into 4 portions and shape into round cakes 2 cm thick. Dust both sides in the remaining flour and tap off the excess.

   Add in this stepPlain flour 14 g

5. Heat the oil in a large non-stick pan over medium heat, then fry the cakes in 1 batch(es) for 4 min per side. Don't move them until a deep golden crust forms, then flip carefully with a spatula. Lay each cake into the pan away from you so hot oil can't splash towards you. Drain briefly on kitchen paper.

   Add in this stepNeutral oil 2⅛ tbsp

   medium heat

6. Wipe the pan, add the remaining oil and fry the eggs over medium-low heat for 3 min, until the whites are fully set and the yolks still soft.

   Add in this stepEggs (for frying) 2Neutral oil 0.9 tbsp

   medium-low heat

7. Stir the chopped chives into the sour cream. Plate the cakes, top each with a fried egg and serve with the chive sour cream.

   Add in this stepSour cream 80 gChives (or spring onion tops) 6 g