Chef Shahir Massoud came up with three variations on an Irish potato cake—perfect for a St. Paddy’s Day celebration.

Irish potato cakes

 
Makes 4 cakes

Ingredients:

1 cup mashed potatoes
1 cup grated potato, raw
1/2 cup cheddar, grated
1/2 bunch scallion, finely sliced
2 tsp salt
1 tsp pepper
1 egg
1 cup flour
1 tbsp olive oil

Method:

1. Mix contents in bowl, then knead gently by hand until incorporated.

2. Lightly dust work surface and divide mixture into six sections. Form potato cakes by hand.

3. Heat oil in pan over medium heat.

4. Slowly fry potato cakes and cook 3 minutes per side until golden brown and cooked through.

5. Top with any of the following three options.

1. Smoked salmon and whipped cream cheese

 
Ingredients:

1 x 85-g package smoked salmon
1/2 x 454-g package cream cheese
1/2 cup 35% whipping cream
1 cucumber
1 red onion

Method:

1. Whip cream cheese with whipping cream using a whisk until smooth, evenly distributed and light.

2. Top cooked potato cakes with whipped cream cheese. Then add thinly sliced red onion, and smoked salmon. (Divide salmon evenly among 4 cakes).

3. Finely chop cucumber and top the cakes. Serve and enjoy for brunch!

2. Leftover pot roast

Ingredients:

1/2 lb left over pot roast or any other leftover beef, chicken or pork.
1 tbsp butter
1/4 cup sour cream
1/2 cup chives, finely diced

Method:

1. Chop left over pot roast and reheat with butter and a pinch of salt. If the pot roast was cooked with vegetables (carrots, onion, celery, etc.), finely chop and add to the reheated meat.

2. Top cakes with meat. Add 1 tablespoon of sour cream per cake.

3. Garnish with chives and serve!

3. Green eggs and bacon

 
Ingredients:

80 g Irish Porter cheddar (approx. 4 slices)
1/2 225-g package of bacon
4 eggs
20 drops green food colouring
1 tsp vinegar

Method:

1. Render bacon in 375 F oven for approximately 15 minutes, until bacon is crispy.

2. Bring pot of water to steady boil. Drop in eggs and set timer for 7 minutes for a runny yolk, 8 minutes for a soft yolk or 9 minutes for a firm yolk.

3. After desired cooking time, remove eggs and place into cold water to stop the cooking process.

4. Peel cooked eggs and submerge in 1 cup warm water with green food colouring and vinegar. Let sit at least 10 minutes until colour is vibrant.

6. Top potato cakes with slice of cheddar, two strips of bacon and one green egg. Enjoy!