Golden Turkey and Kale Colcannon with Fried Eggs


1kg potatoes (Maris Piper or King Edward), peeled, washed and cut into rough chunks
Sea salt and black pepper
1tbsp olive oil
250g leeks, trimmed and finely sliced
150ml hot semi-skimmed milk
50g butter
300g leftover golden turkey, shredded
150g cooked kale with the water squeezed out, chopped
4 large fried eggs, to serve


Put a deep pan of salted water on to boil. Add the potatoes and cook until tender.

While the potatoes are cooking, heat the oil in a frying pan, add the leeks and gently fry until softened.

Drain the potatoes and then with either a potato masher or a wooden spoon, beat until fluffy. Pour in the hot milk and the butter, and beat again.

Add the golden turkey, kale and the cooked leeks to the mashed potato, season with sea salt and black pepper, and serve with the fried eggs.

Serves 4

Per serving:
28.3g fat
10.7g saturates
45.7g carbs
5.5g sugars
7.5g fibre
40.3g protein
1g salt

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