Sausage colcannon cakes with fried eggs

Name: Sausage colcannon cakes with fried eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 120 g Cooks' Ingredients Sausage Crumb; 245 g pack Peas, Cabbage & Tenderstem Broccoli Layers with Mint Butter; 400 g pack Essential Mashed Potato; 1 tbsp plain flour; 2 tsp olive oil; 2 eggs

This recipe uses ready-prepped veg for potato cakes that are on the table in a flash.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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½ x 120g Cooks' Ingredients Sausage Crumb
245g pack Peas, Cabbage & Tenderstem Broccoli Layers with Mint Butter
400g pack Essential Mashed Potato
1 tbsp plain flour
2 tsp olive oil
2 eggs

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.

Cook’s tip

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.

Typical values per serving when made using specific products in recipe