Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


  • 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


    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 5/375°F/190°C for about 15–20 minutes until the bacon is cooked. This is good served with liver or poultry.