- For the Irish potato cakes:
- 3 cups mashed potatoes
- 1/2 cup all-purpose flour
- 2 oz. Kerrygold Irish butter – 1/2 melted for dough and 1/2 for frying potato cake
- 1 tsp. onion powder
- 1/4 tsp. Kosher salt
- 1/2 large egg, beaten
- Add the mashed potatoes to a large mixing bowl and remove the lumps out of the mashed potato by passing it through a grater.
- Add ¼ cup of the flour, the onion powder and salt. Mash together.
- Add one ounce of melted butter and half of a beaten egg. Mix together to form a dough. Add additional flour as necessary.
- Transfer the potato dough onto a floured surface. Knead lightly and flatten into a circle between ½ inch high.
- Use a round cookie or scone cutter to cut out potato cakes. Re-knead the dough remnants to cut out more circular potato cakes.
- Melt 1 ounce of butter in a large skillet. Add the potato cakes. Fry on medium-low heat for 8 to 10 minutes on each side, until they are a golden brown color. Serve immediately.
- How to make the full Irish Breakfast:
- Place a dollop of butter in a skillet and let it melt. Start cooking your rashers, letting them fry in the butter until they are well-cooked but not excessively crispy. Take the rashers off the heat, place on a plate and set the plate in a hot oven to keep them warm and prevent them from going soggy.
- Use the same pan to cook the sausages and, once cooked, put them with the rashers to keep warm.
- Add to your pan the mushrooms (chopped), the white and black pudding, the tomatoes cut in half and let everything cook together in the same skillet but apart from one another, then set aside.
- Finally, use the same skillet to fry your eggs and, while they fry, heat up your baked beans (you can do that in a microwave)
- Serve hot with white toast, butter, jam and tea or coffee.