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.