Patrick's Potato Cakes with Shamrock Peppers
Clock Image
Prep: 30 mins
Cook: 30 mins
Potato farls are a favourite in Ireland. They’re easy to make and hard to resist, especially topped with poached eggs and roast pepper sauce.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
549 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 400g bag of potatoes
  • 2 tsp baking powder
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 2 salad onions
  • 1 tsp smoked paprika
  • 1 tsp red wine vinegar
  • A 50g bag of lamb's lettuce
  • 4 eggs
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • A couple of pans
  • Colander
  • Baking tray
  • Foil
  • A couple of bowls
  • Cling film
  • Hand-held blender or food processor (optional)
  • Frying pan
  • Kitchen paper
Step by step this way
  • 1.

    Place the whole potatoes in a pan of boiling water. Cook for 20 mins till just soft. Drain and leave to dry in the colander. Heat your grill on its high setting.

  • 2.

    Meanwhile, halve the red and yellow peppers. Remove the stalk and scoop out the white bits and seeds. Place them skin-side up on a foil-lined baking tray. Slide under the grill for 10 mins till the skin is blackened. Place in a bowl and cover with cling film.

  • 3.

    Slice the green pepper into 6 slices across its width. Pull out the seeds. Put on the same tray you used for the other peppers. Slide under the grill for 4-6 mins till slightly charred.

  • 4.

    Peel and discard the skins from the grilled red and yellow peppers. Put in a bowl with 1 tsp smoked paprika and 1 tbsp red wine vinegar. Blend with a hand-held blender or food processor till smooth. Alternatively, finely chop the peppers and mix with the paprika and vinegar. This is your sauce.

  • 5.

    Finely slice the salad onions and put in a large bowl. Peel and grate in the cooked potatoes. Sprinkle in 2 tsp baking powder and some seasoning. Shape to form 4-6 potato cakes.

  • 6.

    Heat a frying pan. When hot, drizzle in 2 tbsp olive oil. Place the potato cakes in the hot pan and cook for 3-4 mins on each side.

  • 7.

    Bring a pan of water to a rolling boil. Crack an egg into a small cup. Carefully slide the egg into the water. Repeat with the remaining eggs. Cook for 2 mins for a runny yolk or 3 mins for a more set yolk. Remove from the pan and place on a plate lined with kitchen paper to drain.

  • 8.

    Place 2 potato cakes on each plate. Top each cake with a poached egg. Pour over the smoked pepper sauce. Add a few of the green ‘shamrock’ peppers. Serve with a handful of lamb’s lettuce on the side.

This recipe is from