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Add the chopped potatoes, vegetables and parsley, season well and mash together – you can make this as chunky or smooth as you like.Transfer the mixture to a large bowl to cool slightly. Cook for a few minutes until crispy then add the shallot and garlic and cook for a further 4-5 minutes until softened and lightly coloured. Place a frying pan over a medium heat and add the pancetta.Sea salt and freshly ground black pepper.250g leftover cooked vegetables, such as Brussels sprouts, carrots, parsnips or cabbage, roughly chopped.250g leftover roast potatoes, roughly chopped.This is a delicious traditional Irish dish with a twist. Garnish and serve with vegetable of your choice. Top each potato cake with a poached egg and generously drizzle with hollandaise sauce. Once mixture has cooled, form into two inch patties and sauté in a buttered nonstick skillet until golden brown.Ĩ poached eggs 1 1/4 cup Hollandaise Sauce Place two hot potato cakes aside each other on a dinner plate. Transfer the mixture into a bowl and let cool. With a large spoon, lightly mash the mixture and season with salt and pepper. Remove from heat and add the cooked potatoes and milk. Add the garlic, cabbage and onion and sauté until onions become soft and translucent. Drain and set aside. Place bacon in a medium skillet and cook over medium high heat until evenly brown. Bring to a boil, and cook for about 10 minutes until tender. POTATO CAKES INGREDIENTS: 1 pound red bliss potatoes, unpeeled and chopped 4 slices rough chopped bacon 1/2 cup rough chopped cabbage 1/4 cup chopped onion 1 teaspoon minced garlic 1/4 cup butter, melted salt and pepper to taste DIRECTIONS: Place potatoes in a saucepan with enough water to cover. Add lemon juice and season with Tabasco Sauce, salt and white pepper. Salt and white pepper to taste DIRECTIONS: In a small double boiler over medium heat, vigorously whisk the white wine, water and egg yolks until mixture becomes thick enough to form a ribbon when whisk is pulled from mixture (yogurt like consistency). Remove top portion of boiler from heat and whisk in clarified butter in a very thin stream. HOLLANDAISE SAUCE INGREDIENTS: 1 tablespoon white wine 2 tablespoons warm water 3 egg yolks 1/2 cup warm clarified butter 2 teaspoons lemon juice Tabasco Sauce