To celebrate Real Bread Week, we have teamed up with the lovely Cherie Denham to create three delicious recipes that champion the joys of homemade bread. 

Potato cakes are an Irish classic in their own right. These are wonderfully easy to make and are a brilliant use for leftover potato. Serve with lashings of butter and your toppings of choice for a decadent breakfast, brunch, lunch or even as a midmorning snack. When it tastes this good, it deserves to be enjoyed at every opportunity!



  • Mash the warm potatoes (use a ricer if you have one) with the butter, salt and pepper. 

    In a bowl, lightly mix the flour into the mashed potatoes and gently bring together to form a soft dough.

    Turn the dough out on a lightly floured surface, pat it down gently and then roll it into a large circle about 1 cm thick. Run a palette knife under the dough to keep it from sticking, then cut into eight triangles. Allow to cool completely so it’s easier to handle.

    Sprinkle some flour into a dry frying pan over a medium heat. Lay the triangles of dough on top. Cook for 3-4 minutes on each side until lightly browned. Then, remove and leave to cool on a wire rack lined with baking parchment.

    Fry the bacon in plenty of butter to your liking. 

    Reheat the potato cakes in the same pan that the bacon was fried in. Serve immediately with plenty of butter and your additional toppings of choice.

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