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
Antoine-Augustin Parmentier consisting typically of a mixture of skinless mashed potato with finely ground meat which has been cooked before grinding. The ground meat can be mixed throughout the mashed potato or kept as a distinct layer in the middle or bottom. Common additional ingredients and seasonings include salt, pepper, chopped onions, chopped garlic, and a generous helping of butter or meat fat. The whole dish is baked briefly at high temperature to form a golden brown crust on the top. Another dish named after the man who heightened culinary interest in potatoes is "potage Parmentier", a leek and potato soup, puréed.