"and fried, often with bacon. Champ is a made with potatoes when they are mashed with milk and chopped scallions are added. Dulse is a seaweed snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager. Pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops. The best known traditional dish in Northern Ireland is the Ulster fry. An Ulster fry, although not originally particularly associated with breakfast time, has in recent decades been"
"I think about it sure the nearer I'm to cry. Oh, wasn't it the happy days when troubles we had not, And our mothers made Colcannon in the little skillet pot.</poem> Colcannon Colcannon () is a traditional Irish dish of mashed potatoes with kale or cabbage. Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with milk (or cream), butter (or vegetable oil), salt and pepper added. It can contain other ingredients such as scallions (spring onions), leeks, laver, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or"
"Boxty Boxty () is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Mayo, Sligo, Donegal, Fermanagh, Longford, Leitrim and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried. The most popular version of the dish consists of finely grated, raw potato and mashed potato with flour, baking soda, buttermilk and sometimes egg. The grated potato may be strained to remove most of the starch and water but this is not necessary. The mixture is fried on"
"Colcannon Colcannon () is a traditional Irish dish of mashed potatoes with kale or cabbage. Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with milk (or cream), butter (or vegetable oil), salt and pepper added. It can contain other ingredients such as scallions (spring onions), leeks, laver, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season. An Irish Halloween tradition is to"
"Mashed potato Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled, peeled potatoes. Milk, butter and garlic are frequently used in preparation and it is frequently whipped at the end. The dish is usually a side dish to meat and/or vegetables. The closely related smashed potatoes dish is made with unskinned potatoes and it is hand mashed and not whipped. Recipes for making the dish started appearing in 1747 with an entry in ""The Art of Cookery"" by Hannah Glasse. Dehydrated and frozen mashed potatoes are"
"a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being"
"liable to pop under high heat when cooked. The contraction of ""mashed potato"" to ""mashed"" rather than ""mash"" was common among the upper-middle and upper classes in Britain up to the mid Twentieth Century, and was an example of U and non-U English. Bangers and mash Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland comprising sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumberland sausage). The dish is sometimes served with onion gravy, fried"
"to be confused with gurty milk, another Cornish breakfast dish made with bread and milk. In Ireland, as elsewhere, the exact constituents of a full breakfast vary, depending on geographical area, personal taste and cultural affiliation. Traditionally, the most common ingredients in Ireland are bacon rashers, pork sausages, fried eggs (or scrambled), white pudding, black pudding, toast and fried tomato. Sauteed field mushrooms are also sometimes included, as well as baked beans, hash browns, liver, and brown soda bread. Fried potato farl, boxty or toast is sometimes served as an alternative to brown soda bread. Limerick in particular has a"
"may be replaced by soup stock or broth. ""Aloo Bharta"", an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices. Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called ""mousseline"" potatoes. In the United Kingdom, the cold mashed potato is mixed with fresh"
"eat of potatoes a week. Consequently, dishes that are considered as national dishes represent a fundamental unsophistication to cooking, such as the Irish stew, bacon and cabbage, boxty, a type of potato pancake, or colcannon, a dish of mashed potatoes and kale or cabbage. Since the last quarter of the 20th century, with a re-emergence of wealth in Ireland, a ""New Irish Cuisine"" based on traditional ingredients incorporating international influences has emerged. This cuisine is based on fresh vegetables, fish (especially salmon, trout, oysters, mussels and other shellfish), as well as traditional soda breads and the wide range of hand-made"
"available, however potato is often used to bulk out cheaper mass-produced pies. Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining,"
"dye, giving it a bright pink colour, supposedly to make the snack more appetising. Many shops have stopped using this method due to cochineal allergies. Pastie A pastie is a large to medium-sized round battered pie common to Northern Ireland. Generally served with chips to form a ""pastie supper"" (""supper"" in Northern Irish chip shops meaning something with chips), or in a bread roll as a ""pastie bap"", it is a common staple in most fish and chip shops in the country. Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a ""round"""
"mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: ""mash pot""), a dish often served alongside smoked sausage. In Scotland, separately boiled and mashed, rutabagas (""neeps"") and potatoes are served as ""neeps and tatties"" (""tatties"" being the Scots word for potatoes), in a traditional Burns supper, the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes is called clapshot. In Orkney neeps mashed with potatoes (tatties) is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with lots of butter. Seasoning can"
"Butter pie A butter pie is a traditional savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by fish and chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire. It is also known as Air Pie. The pie is known to be created for workers from Lancashire's Catholic community, to consume on days (mainly Friday) when meat could not be eaten. The British Butter Board, founded in 1947, was the original source of the modern incarnation of the Butter Pie recipe. From 2006, the"
"bread, fresh milk, or a fermented variety such as ""bainne clabhair,"" yoghurt or cheese accompanied by an ""anlann"" or ""tarsunn (relish, condiment)"" usually of vegetables, salted meat or honey, but could be any variety of seasonal foods. At the public guesthouses (bruiden) a person of high rank was entitled to 3 tarsunn, a lesser person only one. Until the arrival of the potato in the 16th century, grains such as oats, wheat and barley, cooked either as porridge or bread, formed the staple of the Irish diet. The most common form of bread consisted of flatbread made from ground oats."
"Bacon and cabbage Bacon and cabbage () is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added. Another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley). The bacon used for the meal can vary somewhat depending on individual preference. Usually back bacon is used for the recipe, but other cuts of bacon are sometimes"
"to prepare the potatoes, as is a potato ricer. They may also be whipped with an electric hand mixer, or with sufficient boiling, can be mashed effectively with a durable wooden spoon and brute force. Mashed potato Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled, peeled potatoes. Milk, butter and garlic are frequently used in preparation and it is frequently whipped at the end. The dish is usually a side dish to meat and/or vegetables. The closely related smashed potatoes dish is made with unskinned"
"Bangers and mash Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland comprising sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumberland sausage). The dish is sometimes served with onion gravy, fried onions, or peas. This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in"
"Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries. Today there are artisan versions of the dish"
"a griddle pan for a few minutes on each side, similar to a normal pancake. Traditional alternatives include using only raw potatoes, boiling it as a dumpling or baking it as a loaf. The most noticeable difference between boxty and other fried potato dishes is its smooth, fine grained consistency. As the interest in Irish cuisine has increased, so the popularity of boxty has risen. It is not unusual to see boxty on the menus of restaurants outside the areas with which it is traditionally associated. Boxty may be bought in shops and supermarkets either in the dumpling form or"
"ready cooked as pancakes. Boxty is authentically served roughly cut in thick slices or wedges, never in the thinner style of a crepe. Likely Irish, possibly from the Irish ""arán bocht tí"" meaning ""poor-house bread"" or ""bácús"" meaning ""bakehouse"". Boxty Boxty () is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Mayo, Sligo, Donegal, Fermanagh, Longford, Leitrim and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried. The most popular version of the dish consists of"
"Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce. The"
"salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mayonnaise, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley. One French variation adds egg yolk for ""pommes duchesse"" or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. ""Pomme purée"" (potato puree) uses considerably more butter than normal mashed potato - up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter"
"Mince and tatties Mince and tatties is a popular Scottish dish, consisting of minced beef and mashed potato. It sometimes contains other vegetables or thickening agents. It has had a longtime connection to school dinners, while other chefs have attempted to modernise the dish. There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of minced beef, onions, carrots or other root vegetables, seasoning and stock. Some cooks add thickening agents such as flour, oatmeal or cornflour. Despite concerns that British people are no longer"
"unique feature of the Irish print media scene, with the availability of a wide selection of British published newspapers and magazines. Eurostat reported that 82% of Irish households had Internet access in 2013 compared to the EU average of 79% but only 67% had broadband access. Irish cuisine was traditionally based on meat and dairy products, supplemented with vegetables and seafood. Examples of popular Irish cuisine include boxty, colcannon, coddle, stew, and bacon and cabbage. Ireland is famous for the full Irish breakfast, which involves a fried or grilled meal generally consisting of rashers, egg, sausage, white and black pudding,"
"combining suet, oatmeal, seasoning and onions, in sheep's or cow's intestines. In Gaelic speaking parts of Scotland they were referred to by the name ""marag gheal"". These oatmeal-based puddings survived into modern Irish and Scottish cuisine, although with significant regional differences. Modern commercially made Scottish white puddings are generally based on oatmeal, onions, and beef suet; the same mixture simply fried in a pan is known as skirlie. In Ireland, white puddings also include a substantial proportion of pork or pork liver and pork fat. Most modern white puddings are filled into a synthetic cellulose casing and boiled or steamed;"
"Pastie A pastie is a large to medium-sized round battered pie common to Northern Ireland. Generally served with chips to form a ""pastie supper"" (""supper"" in Northern Irish chip shops meaning something with chips), or in a bread roll as a ""pastie bap"", it is a common staple in most fish and chip shops in the country. Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a ""round"" (just like a burger) which is then covered in a batter mix and deep fried. Traditionally, chip shops coloured the pastie's filling with a cochineal"
"from the same root as the English word ""hatchet"". Hachis Parmentier Hachis Parmentier () is a dish once made with mashed baked potato that has been combined with diced meat and sauce lyonnaise and served in the potato skins (""shells""). In the modern world, however, a more copious version of the dish is the French equivalent of the British dish cottage or shepherd's pie. The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word """"hachis"""" means a"
"Irish potato cakes are typically made from mashed potato and flour or baking soda, and are usually fried. This is not the same dish as boxty, because boxty is made using raw potatoes whereas potato cake is made using cooked potatoes. In Ireland, potato cakes are typically known as potato bread, or spud bread, and are served in traditional breakfasts along with soda bread and toast. Potato cake A potato cake is usually made from deep-fried potatoes that have been thinly sliced or mashed. In parts of England and America, a potato cake is a patty of hashed potatoes, a"
"eggs and then fried until crisp to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak. A popular accompaniment to mashed potatoes in the United States is gravy. The most common forms of gravy paired with mashed potatoes are beef gravy or turkey gravy, though vegetable gravy is becoming more common as the vegetarian and vegan trends see a rise in popularity. A potato masher is a utensil which can be used"
"Ireland, which are opened on Christmas morning. Family and friends also give each other gifts at Christmas. The traditional Christmas dinner consists of turkey or goose and ham with a selection of vegetables and a variety of potatoes, as potatoes still act as a staple food in Ireland despite the popularisation of staples such as rice and pasta. Dessert is a very rich selection of Christmas pudding, Christmas cake, and mince pies with equally rich sauces such as brandy butter. Christmas celebrations in Ireland finish with the celebration of Little Christmas also known as Oíche Nollaig na mBan in Irish"
"staples of the diet. ""Táth"" was a form of pressed curds, perhaps similar to ""paneer"" or cottage cheese. ""Tánach"" referred to hard cheese, and ""mulchán"" was skimmed milk cheese. Milk was heated with butter to make a sweet drink called ""milseán"". Milk diluted with water was termed ""englas"". The practice of bleeding cattle and mixing the blood with milk and butter (similar to the practice of the Maasai people) was not uncommon. Black pudding is made from blood, grain, (usually barley) and seasoning, and remains a breakfast staple in Ireland. Honey seems to have been a precious commodity, with beekeeping"
"The term seems to derive from the French adjective ""étuvée"" which may be translated as ""steamed"" or braised. Stovies Stovies is a Scottish dish based on potatoes and meat. Recipes and ingredients vary widely, but the dish always contains potatoes, onions, other vegetables, sausages, roast beef, minced beef or other meat. Stovies is thus a dish intended to use left-over food. The potatoes are cooked by slow stewing in a closed pot with fat and stock. Lard, beef dripping or butter may be used as the fat. It is also common to stew the potatoes in water alone with onion"