Bacon & Cabbage……with a twist!

Ireland’s national day is fast approaching, St. Patrick’s Day. Parade’s will happen all over the country and traditional meals will be eaten…..probably! I’m not sure if it was just our house and my Nana’s, but when I was growing up, St. Patrick’s Day dinner was always Bacon & Cabbage, always. It’s not a dinner I’m overly fond of these days, I’m not sure why, Mr. Simply Homemade loves it, even the children will eat the bacon & potatoes, they’re not so keen on the cabbage however.

I decided I needed to create something that would pay homage to the tradition that is bacon and cabbage and assure Mr. S/H that I would of course cook it, just not the way he’s used to.

I succeeded, this dish is delicious,  there are a lot of separate components but when it all come together at the end, I promise you it is worth it.


1 Medium Potato, peeled 005

1 Small Parsnip, peeled

75g Kale

4 Smoked Bacon Rashers

2 Eggs, to be poached

Thinly sliced Onion, separated & tossed in flour


Rapeseed Oil




  • Prepare the rosti by grating the potato & parsnip onto a clean tea towel, gather the tea towel around the veg and give it a good squeeze, drying it out as much as possible. Heat a pan over a medium heat, add a teaspoon of rapeseed oil and a knob of butter. Divide the rosti veg in two and add to the pan, making sure they are nice and flat. Fry for 3-4 minutes before turning over and frying the other side. Transfer to a plate and keep warm in a low oven whilst you prepare the rest of the dish.
  • In the same pan, warm another knob of butter and fry the floured onion rings until they are crispy, leave aside on a piece of kitchen paper.001
  • As you grill the bacon to your liking and poach the eggs, take another pan over a medium heat with a teaspoon of rapeseed oil, a knob of butter and a sprinkling of nutmeg. Add the kale and toss in the delicious butter, allowing it to wilt, the thinnest edges may crisp a little but don’t let it lose it’s colour.
  • When everything is cooked, assemble the dish. First plate the kale, followed by the rosti, then two rashers of bacon. Top the bacon with the soft poached eggs and finally adorn with the crispy onion rings. Season to your liking and enjoy.


I can’t describe how scrumptious this dish is, my photo’s don’t do it justice at all. A week after having it, Mr. S/H was still raving about it.  It was worth the effort and the washing up!


I’d love to hear from you if you decide to cook it. And if you do, please enjoy it 🙂

8 thoughts on “Bacon & Cabbage……with a twist!

  1. Aw Nicola, that sounds delicious. You rarely see kale in Germany. It hasn’t had the revival it has had elsewhere. I always loved it though in colcannon at Halloween.
    Happy St. Patrick’s Day to you for tomorrow!

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