Colcannon with cheese steaks & poached eggs
In honour of St Patricks day, why not whip up our take on an Irish-inspired weeknight supper.
4 Large Fridge-cold eggs
Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 18-20 mins or until tender.
Meanwhile, fill a second pan with water, bring to the boil and cook the cabbage for about 3 mins until just tender. Drain in a colander, run under cold water to quickly cool, then drain again.
Ten mins before the potatoes are ready, cook the Alfresco Cheese Steaks. Once cooked, cut into cubes and add them to a frying pan along with spring onions and cabbage and heat through, stirring.
Half-fill the pan used to cook the cabbage with water, bring to the boil, then reduce to a very gentle simmer. Meanwhile, drain the potatoes in a colander, then return them to their pan. Add the butter and seasoning and crush roughly with a potato masher. Stir the cabbage, cheese steak cubes and onions lightly into the potatoes. Keep warm over a very low heat.
Crack the eggs into the gently simmering water and poach for 3 mins. Spoon the colcannon onto 4 warmed plates. Remove the eggs from the water with a slotted spoon and place on top. Season with black pepper and serve.