For a Veggie dish just leave out the bacon.
2 tablespoons oil
1 finely chopped onion
3-4 good handfuls of nettle tops
500g floury potatoes, peeled and chopped
50ml full fat cream milk
salt and pepper
4 rashers of bacon
Heat 1 tablespoon of the oil in a pan over a medium heat. Add the onion and fry until soft.
Blanch the nettle tops in boiling water until just wilted. Drain, squeeze dry and chop. Combine with the onion.
Boil the potatoes in lightly salted water until tender. Drain and leave to steam dry. Put the milk and butter in the potato pan and heat gently. Place the potatoes into the pan and mix well.
Stir in the onions and nettles and season well.
Heat 1 tablespoon olive oil in a large frying pan. Add the bacon and fry until crisp. Set aside and keep warm.
Divide the potato mix in two and add to the pan. Press down to form flat cakes. Cook for about 5 minutes each side.
When the colcannon cakes are nearly done, break 2 eggs into the pan and fry to your liking. Put a colcannon cake and a couple of rashers of bacon on each plate, then top with a fried (or poached egg).