Categories: Vegetables- potatoes

Ingredients

• 1/2 lb. russet potatoes, peeled and cut into 2-inch pieces
• salt
• 2 slices bacon, chopped
• 3 Tbsp. butter, Irish butter such as Kerrygold
• 2 Tbsp. warm milk
• 1 Tbsp. mixed dried herbs such as tarragon, thyme and marjoram
• 2 Tbsp. minced fresh flat-leaf parsley
• 1 1/2 tsp. ground nutmeg
• Ground black pepper, and salt to taste
• 2 leaves cabbage, finely chopped
• all-purpose flour for dredging
• 1 egg beaten WITH 1 Tbsp. water
• Bread crumbs
• Vegetable oil for frying

Directions

1. In a large saucepan, combine potatoes, a generous pinch of salt and enough cold water to cover by 1 inch. Bring to a boil and cook 12 to 15 minutes or until tender.

2. Meanwhile, in a small skillet over medium heat, cook bacon until crisp. Remove from heat and, using a slotted spoon, transfer bacon to paper towels to drain. Do not discard bacon drippings.

3. Drain and mash potatoes. Return potatoes to pot and cook over low heat, 2 to 3 minutes, or until potatoes are dry. Remove from heat, stir in butter and milk, stirring until smooth. Stir in herbs, nutmeg and salt and pepper to taste; set aside.

4. In the same skillet used for the bacon, cook cabbage in bacon drippings until wilted, about 5 minutes.

5. Stir the cabbage and bacon into the potato mixture. Shape into four patties. Dredge each patty in flour, then dip in egg and then in bread crumbs.

6. Heat enough oil to coat in a large, heavy skillet over medium-high heat. Cook patties 3 to 5 minutes on each side, or until golden brown. Serve immediately.

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