Mags Roche's colcannon potato cake with buttered cabbage and smoked bacon cream sauce.
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
- 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.
- 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).
- Take it out and carefully cut each potato in half.
- 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).
- 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)
- 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.
- Mix 2 spoons of this mix with your potato and mix well (keep some cabbage mix for serving under the potato cake).
- Shape potato cakes and place in Flour, egg and breadcrumb.
- Deep fry at 180 degrees until golden.
- For the cream sauce, sweat off sliced shallots with smoked bacon in a pan for 4-5 minutes
- Add cream and reduce by 1/2 or until you see it becoming thick.
- Once your happy with consistency, strain.
- To assemble, add a spoon of buttered cabbage in the bowl, with your crispy potato cake on top and smoked cream around.