Breakfast for dinner? Absolutely – especially if it is this dish! Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce is just amazing. Now, I know when you hear bacon, you might be thinking breakfast. But this is a pretty hardy meal and everyone knows, bacon is good anytime – breakfast, 2nd breakfast, elevenses, lunch, tea, dinner, supper, late night snack…I think you get the picture.
The bacon I used here is not the streaky bacon you are likely more familiar with. This is Irish Bacon or rashers. It is traditionally cut from the back of the pig rather than the belly, which is from where streaky bacon is cut. It is similar to Canadian Bacon, but I would say has a very different flavor. Irish Bacon, or rashers as they are usually called are cooked until done, but are not until crisp like American bacon. Truth be told, the original recipe for this dish calls for uncured loin of pork. A pork chop essentially, but I happened to have some rashers on hand, so there you have it. If you have pork chops, feel free to sub them in!
One thing I can tell you is you are absolutely going to love this decadent, silky Colcannon Butter Sauce. I think the Husband wants to put it on everything now. And potato leek cakes are right up our alley as well. Can’t do wrong with fried potatoes, not to mention the leeks. We can’t get enough of them! All in all this meal was truly a winner and would be a perfect alternative to a corned beef & cabbage feast. Or maybe make it the day after St. Patrick’s…who says you can’t have it all!
Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce
recipe adapted from: BBC Good Food
- 8 slices Irish Bacon or Rashers
- 2 leeks, trimmed, green & white parts separated and finely sliced
- 2 Tablespoons butter
- 3 potatoes, boiled and mashed
- 1 heaping Tablespoon all-purpose flour
- 3 Tablespoons heavy cream
- 1 medium egg yolk
For the Colcannon Sauce:
- 50 grams (1/4 stick) butter
- 5 cabbage leaves, finely shredded
- a small potato, finely diced
- 4 Tablespoons white wine
- 200 ml heavy cream
For Garnish: handful of cherry tomatoes (if desired)
Make the potato cakes: Fry the dark green part of the leek in a little butter, and mix well with the potato, flour, cream and egg yolk. Place the potato mixture into the refrigerator to cool. The mixture becomes easier to handle and shape when cool. Once it has chilled, then mould into four to six small round discs. Set aside until ready to serve.
Make the Colcannon Butter Sauce: Melt half the butter in a pan and add the cabbage and potato. Cook slowly for 5 mins, then pour in the white wine and reduce by half. Add the cream and reduce by half. Season and remove from the heat. Stir the rest of the butter into the sauce and keep warm until ready to serve.
Cook the Bacon: Heat a tablespoon of butter in a frying pan. Fry the rashers of bacon until they are golden on each side. Should only take a few minutes. Remove the bacon from the pan and set aside.
Add a bit more butter to the pan. Sweat the remaining white part of the leeks and some tomatoes if you desire. Season to taste. Remove from the pan and set aside. Fry the potato cakes in the remaining butter for 2 minutes on each side.
Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce brought to you by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce:
Donnelly Imported Rashers – This is for an 8 pack of bacon. More than you need for this recipe, but you might be feeding a crowd for all I know…