Offentori

Name: Offentori
Ingredients: Sea salt and freshly ground black pepper; 1½ lb (700 g) potatoes, cleaned, cooked and puréed; 8 oz (225 g) streaky bacon, diced; 3 tablespoons cream; 3 eggs, beaten; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Over the past few years potato recipes have come to me from many different sources. This recipe was found at the back of a drawer in an old farmhouse here in Monaghan. The name remains a mystery – it sounds Middle Eastern but the ingredients are straight out of the Irish countryside.

Ingredients

1½ lb (700 g) potatoes, cleaned, cooked and puréed
8 oz (225

Main course
June

Method

Heat a frying pan and put in half the bacon pieces. Fry over a high heat for a few minutes, then remove and drain.

Stir the cream, eggs and seasoning into the potato purée and then the cooked bacon. Put into a buttered ovenproof dish and sprinkle the remaining uncooked bacon on top. Put into a moderate oven, gas mark 5