Mags Roche's colcannon potato cake with buttered cabbage and smoked bacon cream sauce.

Ingredients

Colcannon Potato Cake 

  • 4 large potato 
  • 1 small onion, finely diced
  • 3 spring onion
  • 1/2 head savoy cabbage, shredded
  • 3 streaky rashers 

Smoked Bacon Cream Sauce 

  • 500ml cream 
  • 1 pack streaky smoked bacon  
  • 2 shallots 
  • Buttered cabbage 
  • 200g butter 
  • Half head Cabbage, shredded

Method

  1. To make the mash for the potato cake, place your washed potato on a tray with a handful of salt underneath. Score a cross on each potato.
  2. Put it in the oven and roast in the oven at 200 degrees for 25 to 30 minutes or until they are cooked (check with a small pointed knife, if they feel soft they are ready).
  3. Take it out and carefully cut each potato in half. 
  4. Scoop out the cooked potato with a spoon and place in a bowl and set aside (this method gives you a dryer potato mix compared to if you were to boil it).
  5. For the cabbage, put on a pot of salted water to boil. Place cabbage into boiling water and blanch for 4minutes(it will cook fast as it is cut small and also we will be frying in a pan later)
  6. Sweat off diced onion and streaky bacon in a pan, do not colour, and add cabbage to the pan, mix altogether with a knob of butter and black pepper.  
  7. Mix 2 spoons of this mix with your potato and mix well (keep some cabbage mix for serving under the potato cake).
  8. Shape potato cakes and place in Flour, egg and breadcrumb.
  9. Deep fry at 180 degrees until golden. 
  10. For the cream sauce, sweat off sliced shallots with smoked bacon in a pan for 4-5 minutes 
  11. Add cream and reduce by 1/2 or until you see it becoming thick. 
  12. Once your happy with consistency, strain. 
  13. To assemble, add a spoon of buttered cabbage in the bowl, with your crispy potato cake on top and smoked cream around.