Champ Potato Cakes

Champ is an Irish mashed potato and scallion/spring onion dish - the leftovers are perfect for potato cakes for breakfast with eggs and bacon or smoked ham.

1. 1

   1. Boil the potatoes on a medium heat in salted water for approx 10 minutes until soft. Remove from heat and drain.
   2. Add salt, pepper and butter and mash until creamy and fluffy. Set aside to cool.
   3. In the meantime heat 1 tbsp of the oil in a frying pan and fry the scallions/spring onions for about 4 minutes until softened but not browned.
   4. Add onions and herbs into the potato and mix well. Leave to cool completely or preferably overnight in the fridge.
   5. When cold, pour the egg into the potato and mix well, then shape the mix into 8 round potato cakes. Place the polenta on a plate and roll the potato cakes in the polenta to lightly coat them, addding more polenta for a thicker coating of you prefer.
   6. Heat the remaining oil on a medium heat in a large frying pan, when sizzling add the potato cakes and fry for about 5 minutes on each side until golden and crispy on each side.
   7. Serve with bacon, smoked ham, eggs and for extra special breakfast a drizzling of hollandaise sauce.