Oat Crusted Potato Cakes with Bacon

Oat Crusted Potato Cakes with Bacon


byAran and Colleen McMahon owners of Rua Deli

of Castlebar, Co. Mayo

Spice up your Potato Cakes with bacon ladrons and a delicious homemade herb crust using Donegal Rapeseed Oil, the healthy and environmentally friendly Read More
Prep Time

15 Minutes

Cooking Time

20 Minutes


4-6 People


  • 1kg floury potatoes
  • 75g porridge oats
  • 50g wholemeal flour
  • Smoked Back Bacon – 2 rashers per person, grilled
  • Donegal Rapeseed Oil for shallow frying


Cook the potatoes in boiling water for 10-15 minutes until tender.

Drain and return to the pan and mash. Allow to cool slightly.

Stir in 50g of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats.

Heat the Donegal Rapeseed Oil in a large frying pan and fry the potato cakes for 2 minutes on each side.

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