- 500gm smoked haddock
- good splash milk
- 2 eggs
- 1kg potatoes, peeled and diced
- 250gm savoy cabbage, finely sliced
- 1 bunch spring onions, finely sliced
- 2 tablespoons butter
- 75ml milk
- A good pinch of sea salt and black pepper
Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork. Place a steamer into another pot, add a little water and bring to the boil. Place the cabbage into the steamer and steam cook until it is tender. While the potatoes and cabbage are cooking lay the smoked haddock portions in a shallow microwaveable dish and pour the splash of milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs. Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. When the potatoes are cooked, remove from the heat, drain, then add back into the pot with the butter and milk. Mash the potatoes until smooth and creamy. You may want to add a little bit more or less milk and butter, it is up to you!
Add in the steamed cabbage, most of the spring onion, sea salt and black pepper and stir through with a spoon until evenly combined.
To serve, place the haddock on top of the colcannon and top with the eggs. Scatter over the remaining spring onions.