It’s actually snowing outside but very pleased with my warming Spanish Colcannon. I fried 2 sliced cooking chorizo until crispy then added half a red onion, 4 chopped spring onions and a handful of frozen peas with a big knob of butter. When softened I threw in a couple of handfuls of spinach leaves and carried on frying for a few minutes until they wilted. I then poured contents of the pan and juices into the left over mash potato from yesterday (about 350g). Then patted into 2 cakes (giant cakes – we ate it all but you could have easily made 3, maybe 4!). I put back into the pan and fried the cakes on both sides till crispy then stuck the pan under the grill while I wilted more spinach in a steamer over a boiling pan of water and sliced and buttered a couple of slices of bread. I took the spinach off the pan and poached 2 eggs in the water. While the eggs were cooking I put the colcannon cakes on the bread, then the spinach then the poached eggs and topped with sweet chilli sauce and coriander. Yum.
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