When designing our trips, wherever that might be, our favourite thing is meeting and partnering with local chefs and discovering their local cuisine. Without the possibility of travel at the moment, it was only natural for us to bring you international flavors to your kitchens with our Cook-at-Home with Insight video series. You’ll find easy-to-make recipes along with videos from our favourite chefs from Killarney, Ireland to Rome, Italy.
This week, Chef John Sheehan of the 19th Green Guesthouse in Killarney, Ireland shares a simple, hearty meal his family and guests love.
Smoked Haddock and Kale Potato Cakes with Poached Egg and Crispy Bacon
Ingredients (Makes 2 Generous Portions)
- 1 oz Kale or any green leafy vegetable (Cabbage or spinach)
- 1oz Diced Scallion
- 2 oz Black pudding
- 3 oz Smoked Haddock (If you wish, feel free to use another fish but adjust your seasoning as other fish might not be as salted as the smoked haddock)
- 3 oz Mashed Potato
- 1 oz butter
- 2 eggs
- 4 Rashers of Bacon
- ½ pt of Milk
- Cooking oil
First, prepare the mashed potato and fry the black pudding in oil and fry the scallions in butter. Boil the kale or leafy greens in salted water and let it cool. Poach the smoked haddock in milk.
Once all cooked, mix the potato with the kale or leafy greens, scallions, black pudding, haddock and a little bit of the milk. Shape the mixture into round thick patties and fry on medium heat on both sides until golden.
At the same time grill the bacon until crispy and poach the egg. To poach the egg, make sure to use fresh eggs. Bring a pan of water to a simmer, add a a drop of vinegar to the water. Stir the water into a gentle whirlpool to help the egg white wrap around the yolk. Slowly and delicately tip the egg into the centre of the whirlpool and let cook for 3-4 minutes, making sure the water never fully boils. Once done, lift the egg out with a slotted spoon and let the water drain.
Dress on a plate with poached egg and 2 slices of bacon and enjoy!