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.

Food writer Jeanne Jones in the United States has written Stuffed Spuds100 meals in a Potato that includes recipes for Spud Stroganoff and Piña Colada Spud.