This recipe uses ready-prepped veg for potato cakes that are on the table in a flash.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Put the sausage crumb in a large frying pan and set over a medium heat. Cook for about 3 minutes until the fat renders and the sausage is crisp. Use a slotted spoon to scoop out onto a plate, then set the pan aside.
Meanwhile, heat the vegetables according to pack instructions. Stir the veg to coat in the butter, then transfer the broccoli and about ½ the peas to a plate and keep warm. Tip the remaining veg into a bowl and add the mashed potato, cooked sausage crumb and flour. Use a wooden spoon to mix together, then divide the mixture into 4 and shape into patties with wet hands. Return the pan of sausage fat to a medium heat, then fry the colcannon cakes for 4-5 minutes on each side until golden and piping hot.
In another frying pan, heat the oil and fry the eggs. Serve on top of the colcannon cakes with the broccoli and peas alongside.
Give the cakes added kick by replacing the sausage with Cooks’ Ingredients Chorizo Crumb. Veggie? Omit the sausage crumb and serve with two eggs each.