Potato cakes

These potato cakes are common in Ulster, but little known in the rest of Ireland. They keep well in an airtight container or biscuit tin and, fried in bacon fat or butter, form an essential part of the cholesterol-rich traditional Ulster breakfast.

Sweetened potato and flour doughs are also used in Austria and middle Europe to make fruit dumplings. The mixture is folded around a ripe, stoned plum, then rolled in sugar and crushed poppy seeds. Very nice too.