Northern Irish cuisine and fried, often with bacon. Champ is a made with potatoes when they are mashed with milk and chopped scallions are added. Dulse is a seaweed snack food. Originally, it was harvested by fishermen for income supplementation when fishing was meager. Pasties are made from a mixture of sausage meat, onions, and mashed potato, shaped like a burger and spiced with black pepper. They can be ordered battered from most chip shops. The best known traditional dish in Northern Ireland is the Ulster fry. An Ulster fry, although not originally particularly associated with breakfast time, has in recent decades been
Instant mashed potatoes 1962, Canadian scientist Edward A. Asselbergs was issued , entitled "Preparation of dehydrated cooked mashed potato", for a particular industrial method of producing the product. Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. The largest difference is the loss of vitamin C, although some products may be enriched to compensate. One hundred grams of unenriched instant mashed potatoes provides 11% of the Dietary Reference