We all know how much the Irish love their potatoes, so it comes as no surprise to see how creative they are when creating new potato recipes. I love potato cakes and could eat them anytime. I also love Brussels sprouts. Combining them just made them even better. I also added bacon, green onions and some leftover sauteed apples. They had a hint of saltiness and a hint of sweetness. I know it sounds like a strange combination, but all these flavors really worked well together, and is something I definitely plan on making again. I served these along with my Beef & Guinness stew for St. Patrick’s Day. Irish Stew
Potato Cakes with Brussels Sprouts
2-2 1/2 lb potatoes, peeled and diced
3/4 stick butter
1/3 cup heavy whipping cream or milk
2 tsp salt
1 tsp pepper
4-6 slices bacon, diced
1/2 cup cooked apples, optional
3 TBSP vegetable oil
2 cups Brussels sprouts chopped
6 green onions, sliced thin
1/2-3/4 cup flour and/or breadcrumbs, as needed
Cook your potatoes and mash them with the cream, butter and salt. You want the potatoes to be stiff for these. If they are too soft add the flour and/or breadcrumbs as needed to thicken them up. Let them cool so you can work with them.
In the meantime, cook your bacon first, until it is almost crispy. Then add the Brussels sprouts, green onions and apples if you are using them, and the salt & pepper. Saute everything together until everything is cooked and the vegetables and apples are cooked.
When the vegetables are tender and the bacon is cooked, mix everything thoroughly into the mashed potato mixture. Add a little flour to your hands and form into patties and place them on a baking sheet lined with parchment paper. Put them in the refrigerator for at least 30 minutes to set before frying them.
Heat the vegetable oil until it reaches about 350* F. Carefully add the potato patties and let fry for about 3-4 minutes per side, carefully turning them over in the skillet or pan. You want them browned and crisp. Serve immediately and eat while hot. Delicious!