Colcannon with Fried Mustard Eggs

by Pete & Gerry's Family Farm Team

Ingredients

For Colcannon:

3 medium Russet potatoes, scrubbed and cut into large chunks
1 tablespoon kosher salt, divided (+ more to taste)
4 tablespoons unsalted butter (+ more for serving)
2 medium leeks, white part only - sliced, rinsed, and drained
10oz shredded cabbage or slaw mix
½ bunch lacinato kale, cleaned and roughly chopped
1 cup Irish cheddar cheese, coarsely grated (sub: white cheddar)
¼ - ½ cup milk (or half-n-half for added richness)
2 tablespoons whole grain mustard
Fresh thyme for garnish

For Mustard Fried Eggs (for each fried egg):

1 teaspoon unsalted butter
1 teaspoon whole grain mustard
1 Pete & Gerry’s Egg

Meals
Seasonal

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 5 servings

Ingredients Directions

Meals
Seasonal

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 5 servings

Ingredients Directions

Ingredients

For Colcannon:

3 medium Russet potatoes, scrubbed and cut into large chunks
1 tablespoon kosher salt, divided (+ more to taste)
4 tablespoons unsalted butter (+ more for serving)
2 medium leeks, white part only - sliced, rinsed, and drained
10oz shredded cabbage or slaw mix
½ bunch lacinato kale, cleaned and roughly chopped
1 cup Irish cheddar cheese, coarsely grated (sub: white cheddar)
¼ - ½ cup milk (or half-n-half for added richness)
2 tablespoons whole grain mustard
Fresh thyme for garnish

For Mustard Fried Eggs (for each fried egg):

1 teaspoon unsalted butter
1 teaspoon whole grain mustard
1 Pete & Gerry’s Egg

Looking for a satisfying meal that's both easy and delicious? This classic Irish dish, featuring creamy potatoes and vibrant greens, is a staple for a reason. We’ve elevated this beloved favorite by adding a layer of rich, buttery goodness and a sprinkle of Irish cheddar, topped off with Pete & Gerry’s eggs, fried to perfection with a tangy mustard kick. Perfect for a cozy weeknight dinner or a hearty weekend brunch. It’s a dish that’s as enjoyable to make as it is to eat and keeps beautifully for leftovers.

Instructions 

For Colcannon:

Add the chopped potatoes to a large pot of boiling, salted water. Boil for 15 minutes or until fork tender. Drain and set aside.
Meanwhile, heat 2 tablespoons of butter in a large skillet over medium heat and sauté the leeks, cabbage (or slaw mix), and kale with a pinch of salt for about 10 minutes, stirring occasionally, until softened and lightly golden brown.
Add the drained potatoes back to the pot. If potatoes are still hot, no heat is necessary. If potatoes have cooled, set the pot over very low heat to rewarm as you mash.
Stir/mash in the cheese, ¼ cup milk, mustard, and sauteed leeks/cabbage/kale mixture. Add more milk, a splash at a time, as desired for consistency. Taste and add salt and pepper to your liking.

For Mustard Fried Eggs:

Wipe out the frying pan and return to medium heat.
For each egg you’ll fry, add approx. 1 teaspoon of butter and 1 teaspoon of mustard to the pan
The mustard will begin to spatter, so quickly crack the eggs into the butter and mustard and cover. Cook for 2-4 minutes or until the egg whites are set and crisp at the edges (or fry to your desired doneness).
Serve over buttery colcannon and garnish with fresh thyme leaves.