Posts Tagged: potato

Aug 10

Lucky leftovers


Sharing a flat has its fair share of ups and downs – after all, none of us are perfect. One thing I continually enjoy though is the ongoing surprises you find hiding in the fridge that can turn a bowl of leftover mash into a meal of the highest order.

Actually – the mash was my doing, I always make far too much than is necessary as it’s a brilliant all-rounder you can turn into any number of things – topping off shepherd’s or cottage pie, mixed into fishcakes, fried with corned beef and an egg to serve as hash or just shaped into cakes, dipped in beaten egg and flour and fried till crisp. An ideal breakfast or a perfectly wonderful weeknight supper served with a couple of rashers of crisp, smokey bacon and a wobbly poached egg.

Today’s lucky finds were: the end of a chunk of gruyere, a little leftover broccoli, an inch of salami and the potato – mixed together, shaped into cakes and fried they made a lunch I’d be pleased to find on any pub menu, served with a splodge of brown sauce.

Mar 09

A taste of the Emerald Isle


Of all the edible treats Ireland has to offer, surely the potato is the most famous. It has been the staple crop for over 400 years, and you can see why.

Filling and deeply comforting, it’s a perfect flavour absorber in Irish stew. Alternatively mash with plenty of butter, cream and kale to make the classic Irish dish colcannon, or try that quintessentially Irish and pub favourite champ, with spring onions folded through the mash.

Bearing in mind the exuberant imbibing that usually accompanies March 17’s St Patrick’s Day, something that soaks up a few of those extra pints of Guinness, quaffed in honour of Irish chums, wouldn’t go amiss.


The following is a twist on a classic which also makes a perfect breakfast the morning after the night before.


Colcannon cakes with bacon and eggs (serves 4)

  • 1kg potatoes
  • 75g butter
  • Splash of milk
  • 250g kale, chard or cabbage
  • 4tbs plain flour
  • 8 rashers bacon
  • 4 eggs



Peel potatoes, quarter and boil in salted water for 20 minutes until tender. Drain, allow to steam a little, and mash with butter, milk and salt and pepper. Allow to cool.

Cook kale in boiling water for a few minutes until tender. Drain and allow to cool.

Mix kale with potato and form into either four or eight cakes – depending on how large you like them.

Dip cakes in flour and shallow fry for 7-8 minutes on each side until golden. Keep warm in a low oven while you fry the bacon and then the eggs.

Place potato cake(s) on each plate and top with bacon and fried egg.

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