Big Irish Fry Up

(serves 4)

For the potato cakes 

1kg potatoes, roosters, peeled and diced  

Salt and pepper 

80ml crème fraiche (may need more if mixture is too dense as it depends on the potatoes available each season) 

1 ½ tsp Dijon mustard 

2 egg yolks 

3 tbsp spring onions, finely sliced 

100g flour to bind, plus extra to roll?(may need more flour depending on potatoes) 

Butter & rapeseed oil, for frying 

You’ll need a few strips of green pepper for the shamrock stalks 

100g crème fraiche, to serve 

1 tbsp horseradish sauce, to serve  

Chives, to garnish  

Lemon, to serve  

For the fry up:  

You’ll need Aldi Maple Dry Cured Irish Beechwood Smoked Bacon Rashers 

250g Aldi Cherry Tomatoes on the Vine  

8 Aldi Irish Pork Sausages  

4 portobello mushrooms 

2 garlic cloves, sliced  

1tbsp chopped parsley  

1 tbsp butter  

1 tbsp olive oil   

To prepare the potato cakes, steam the potatoes until tender, drain well and mash with a potato ricer.?  

Add the crème fraiche, mustard, egg yolks, sliced spring onions, season well with salt and pepper and mix.  

Add the flour (you may need a little more) to bring the potatoes to a kneading texture.?  

Sprinkle additional flour on the work surface.?Place the dough on top and roll or pat out to about 5cm high. Cut into shapes with a heart shaped cutter. If the cutter sticks, dip in flour. 

To cook, heat the butter and oil together over a medium heat and fry the potato cakes gently on both sides until golden brown. 

Set aside.  When ready to serve, 3 together in a shamrock shape and use a slice of green peppers as the stalk.  

Serve with crème fraiche mixed with horse radish and chives, lemon  

Cook the sausages and rashers, according to the instructions on the packaging and keep warm. 

Preheat the oven to 180°C/fan 160°C/gas 4.  

Place the mushrooms on a roasting tray and add the slices of garlic and drizzle a little oil on top. Divide the butter between the mushrooms, season with salt and freshly ground black pepper and add the parsley, bake for 10 to 12 minutes or until cooked. 

Drizzle a little oil over the cherry tomatoes and season with salt and freshly ground black pepper, roast these for 8 to 10 minutes.