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Photos of Crushed Potato Colcannon with Bacon & Poached Eggs Recipe
How To Make Crushed Potato Colcannon with Bacon & Poached Eggs
Serves:
Ingredients
- 4 large potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 4 eggs, poached
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 cup green onions, chopped
- Salt, to taste
- Pepper, to taste
- Paprika, for garnish
Instructions
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Boil the diced potatoes in a pot of salted water until tender. Drain well.
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In a large skillet, melt the butter over medium heat. Add the cooked potatoes and crush them slightly with a fork or a potato masher.
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Stir in the milk and green onions. Cook for another 5 minutes, until the mixture is well combined and heated through.
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Season with salt and pepper to taste. Remove from heat and set aside.
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In a separate skillet, cook the bacon until crispy. Remove it from the skillet and crumble it.
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To poach the eggs, fill a large pot with water and bring it to a boil. Reduce the heat to a simmer and add a dash of white vinegar. Crack the eggs into separate small bowls.
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Create a gentle whirlpool in the pot and carefully slide the eggs, one at a time, into the simmering water. Cook for about 3-4 minutes, until the whites are set but the yolks are still soft.
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Use a slotted spoon to carefully remove the poached eggs from the water.
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Divide the crushed potato mixture onto four plates. Top each serving with crumbled bacon, a poached egg, and a sprinkle of paprika.
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Serve immediately and enjoy!
Nutrition
- Calories : 360kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 240mg
- Sodium : 800mg
- Total Carbohydrates : 45g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 16g
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