Pan-Fried Colcannon Cakes with Poached Eggs

Fried potato cakes made from leftover colcannon, a traditional Irish dish made with mashed potatoes, leeks and cabbage made with a generous dollop of butter and cream, makes a luscious Sunday breakfast served under perfectly runny poached eggs. Simply pan fry the leftover colcannon in butter until golden brown and crispy on the outside, and serve with silky Hollandaise and chopped chives with champagne and orange juice for an even more decadent weekend treat.

Pan-Fried Colcannon Cakes with Poached Eggs

Serves 2

2 large Yukon Gold potatoes

Kosher salt

3 tbsp unsalted butter, divided

1 leek, white & light green only, sliced in half lengthwise & thinly sliced crosswise

1 garlic cloves, thinly sliced

1 cup packed shredded savoy cabbage, from 1/8 large head, divided

3/4 cups milk

1/4 cup heavy cream

Freshly ground black pepper

1 scallion or bunch of chives, thinly sliced

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, about 30 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt half of the butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1/2 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

Add potatoes and remaining 1/2 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining butter and sprinkle with scallion or chopped chives. Shape the mixture into four balls, dust with flour and press into neat patties. 

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown. To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. 

To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one.