Making use of leftovers from Ireland's boiled beef and cabbage tradition, this recipe rolls out a whole-wheat potato dough into a flatbread, tops it with leftover beef, cabbage and cheddar, and bakes it. It is a quick, hearty fix for a brunch spread.
Knead the mashed potatoes with the whole-wheat flour, baking powder, salt, melted butter and milk into a soft dough.
Roll the dough out on parchment into an oval, flat shape, cover and rest for 15 minutes.
Scatter the leftover boiled beef, drained cabbage and grated cheddar over the rested dough.
Bake in an oven preheated to 220°C for 25 minutes, until the edges turn deep golden and the cheese melts, then slice and serve hot.
Always rest the rolled dough for 15 minutes — unrested potato dough can crack in the oven. Allergens: contains wheat (gluten), milk and dairy.
If you have no leftover boiled beef, canned corned beef works just as well; in that case taste before adding salt, as canned meat tends to be saltier.
Admin DadaGastro · verified in test kitchenTarif 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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