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.
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,
Food writer Jeanne Jones in the United States has written Stuffed Spuds – 100 meals in a Potato that includes recipes for Spud Stroganoff and Piña Colada Spud.
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