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  2. Champ (food) - Wikipedia

    en.wikipedia.org/wiki/Champ_(food)

    Champ is popular in Ulster, whilst colcannon is more so in the other three provinces of Ireland. [citation needed] It was customary to make champ with the first new potatoes harvested. [2] The word champ has also been adopted into the popular Hiberno-English phrases, to be "as thick as champ", meaning to be stupid, ill-tempered or sullen. [6] [7]

  3. Colcannon - Wikipedia

    en.wikipedia.org/wiki/Colcannon

    Colcannon (Irish: cál ceannann, meaning 'white-headed cabbage' [ˌkaːlˠ ˈcan̪ˠən̪ˠ]) is a traditional Irish dish of mashed potatoes with cabbage. It is a popular dish on Saint Patrick's Day [ 1 ] and on the feast day of St. Brigid .

  4. Boxty - Wikipedia

    en.wikipedia.org/wiki/Boxty

    The most noticeable difference between boxty and other fried potato dishes is its smooth, fine-grained consistency. An old Irish rhyme is: "Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!" [1] As the interest in Irish cuisine has increased, so the popularity of boxty has risen.

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  6. Bubble and squeak - Wikipedia

    en.wikipedia.org/wiki/Bubble_and_squeak

    The name of the dish, according to the Oxford English Dictionary (OED), alludes to the sounds made by the ingredients when being fried. [2] The first recorded use of the name listed in the OED dates from 1762; [2] The St James's Chronicle, recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". [3]

  7. Full breakfast - Wikipedia

    en.wikipedia.org/wiki/Full_breakfast

    A full breakfast or fry-up is a substantial cooked breakfast meal often served in Great Britain and Ireland.Depending on the region, it may also be referred to as a full English, [1] a full Irish, full Scottish, [2] full Welsh [3] or Ulster fry. [4]

  8. Potatonik - Wikipedia

    en.wikipedia.org/wiki/Potatonik

    One version is a hybrid between potato kugel and bread, containing shredded potatoes and onions as well as ample flour and leavened with yeast. [1] Another dish, apparently unrelated but called by the same name, is essentially a very large latke meant to be cut into wedges at the table. [ 2 ]

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