This recipe uses leftovers from an Irish boiled meat and cabbage meal. A soft potato dough made with whole wheat flour is rolled flat, topped with leftover meat, cabbage, and cheese, then baked. It makes a quick, filling brunch.
Knead the mashed potatoes with the whole wheat flour, baking powder, salt, melted butter, and milk until a soft dough forms.
On parchment paper, roll the dough into an oval, flat shape. Cover and let it rest for 15 minutes.
Spread the leftover boiled meat, drained cabbage, and grated cheese over the rested dough.
Bake in a preheated 220°C / 430°F oven for 25 minutes, until the edges are deep golden and the cheese has melted. Slice and serve hot.
After rolling out the dough, let it rest for 15 minutes; potato dough that has not rested may crack in the oven. Contains wheat (gluten) and dairy.
Tarif brunch için hızlı çözüm diyor ama hamuru açıp dinlendirmek dahil gerçekte neredeyse 90 dakika sürdü, sabah kahvaltısı için pratik değil bence; süre beklentimin çok üzerindeydi.
Geçen haftaki haşlama etinin son parçalarını böyle değerlendirdim, kaşarın erimesi tam 25 dakikada oldu ve kenarları gerçekten çıtır çıktı; brunch sofrasında ilk biten tabak buydu.
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