BACON POTATO CAKES

I thought these Bacon Potato Cakes would be a fun treat for St Patricks day, and tried them out on my family. They would be great to celebrate the holiday with, they are quick and easy to make, and absolutely delicious!! I served them with a side of cabbage, but they would be a good side themselves.

BACON POTATO CAKES

1/2 pound of potatoes, peeled and cut into 2 inch pieces
salt
2 slices of bacon, chopped
3 tablespoons of Irish butter
2 tablespoons of warm milk
1 tablespoon of mixed dried herbs, such as tarragon, thyme and marjoram
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons of ground nutmeg
ground black pepper and salt to taste
2 leaves of cabbage, finely chopped
flour for dredging
1 egg beaten with 1 tablespoon of water
bread crumbs
vegetable oil for frying

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.
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.
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.
In the same skillet used for the bacon, cook cabbage in bacon drippings until wilted, about 5 minutes. (I used Canadian bacon, so there wasn't a lot of grease, I added water to the pan to cook the cabbage)
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.
Heat enough oil to coat a large skillet, over medium-high heat. Cook patties 3 to 5 minutes on each side, or until golden brown. Serve immediately.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2011
www.arkansasonline.com/