Cove Potato Cakes
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There's always some discussion about exactly how the potato came to Ireland. One side claims that Sir Walter Raleigh brought it back to England from Peru, and when he showed it to Queen Elizabeth, she explained: "It's a tuber. It's ugly. Give it to the Irish!" Others say the potato was swept ashore from the wrecks of the Spanish Armada along the coast of Ireland.
Whichever story is true, the potato is an important part of Irish culinary tradition, and when mixed with cheese, smoked salmon, oats and bacon, these potato cakes, named after a cove in southwest Ireland, are a 5-in-1 Irish treat.
INGREDIENTS
1 tablespoon butter
2 slices Irish traditional bacon, sliced
1/2 pound potatoes, washed but not peeled
2-ounces Kerrygold or Tipperary Cheddar cheese, finely shredded 1-ounce quick-cooking Irish oats
2-ounces Irish smoked salmon, diced
1 teaspoon creamed horseradish
Salt and pepper, to taste
1 egg, beaten
Coarse, whole-meal flour, for dredging
Olive oil, for fryingMelt butter in a small sauté pan over medium heat. Add bacon and cook until lightly browned, but not crisp, about 3 minutes.
Coarsely grate potatoes into a large bowl. Add bacon, cheese, oats, salmon, horseradish, and salt and pepper to taste. Add egg and stir to bind. Form mixture into 8 small potato cakes. Dust with whole-meal flour.
Add enough oil to cover bottom of large skillet. Fry cakes until lightly browned, 3 to 4 minutes per side.
Makes 8 potato cakes or 4 servings