CookEat Recipe
Irish Baked Potato and Fried-Crumb Layers
Buttered mashed potatoes and golden fried breadcrumbs layered in a baking dish, moistened with seasoned eggs and milk and baked brown.
Method
Steps
Step 1
Heat the oven to 190 °C. Boil the peeled potatoes in lightly salted water until tender, about 20–25 minutes. Drain well, mash smooth and mix in 40 g of the butter.
Step 2
Melt 25 g butter in a skillet and fry the breadcrumbs over medium heat, stirring, until golden and dry. Butter a roughly 1.5 L baking dish with the remaining 15 g.
Step 3
Spread one third of the mash in the dish, add half the fried crumbs, repeat, then finish with the remaining mash. Beat the two eggs with the measured milk, pepper and remaining salt; pour slowly across the layers so it seeps through instead of collecting in one puddle.
Step 4
Bake about 25–30 minutes until the top is browned and the egg-rich centre reaches 74 °C. Let stand five minutes, then spoon out distinct potato and crumb layers. Serve beside separately prepared boiled fish if desired; that fish is not part of this recipe.
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