Irish Colcannon

5-6 large potatoes (diced large and cooked until a fork easily pierces them)
1 medium onion (diced)
1 cup milk (or milk substitute)
1 large bunch of fresh kale
1/4 tsp of nutmeg
6 eggs
1 cup shredded cheddar

Oil a 9 by 13 inch cake pan. Preheat oven to 375 degrees.

Clean kale. If stems are large remove them, otherwise just roughly chop the kale.

Heat a large frying pan and add a small amount of oil. Add the onion and cook until translucent. Add the kale and stir until kale is slightly cooked. Remove from heat.

Spread the cooked potatoes evenly in the cake pan. Add the milk. Sprinkle the nutmeg over top of the potatoes. Top with the kale and onion mixture. Make six ‘wells’ in the kale mixture. Break an egg into each well. Top everything with the shredded cheddar cheese. Bake until eggs are set (approx 30-40 minutes).


Serves 6

Modified from Vegetarian Meals for Meatlovers at