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
Mashed potato Mashed potato Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled, peeled potatoes. Milk, butter and garlic are frequently used in preparation and it is frequently whipped at the end. The dish is usually a side dish to meat and/or vegetables. The closely related smashed potatoes dish is made with unskinned potatoes and it is hand mashed and not whipped. Recipes for making the dish started appearing in 1747 with an entry in "The Art of Cookery" by Hannah Glasse. Dehydrated and frozen mashed potatoes are