Crushed Potato Colcannon with Bacon & Poached Eggs Recipe

Boil the diced potatoes in a pot of salted water until tender. Drain well.

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.

Stir in the milk and green onions. Cook for another 5 minutes, until the mixture is well combined and heated through.

Season with salt and pepper to taste. Remove from heat and set aside.

In a separate skillet, cook the bacon until crispy. Remove it from the skillet and crumble it.

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.

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.

Use a slotted spoon to carefully remove the poached eggs from the water.

Divide the crushed potato mixture onto four plates. Top each serving with crumbled bacon, a poached egg, and a sprinkle of paprika.

Serve immediately and enjoy!