Toasted Oatmeal (Ulster Mealie Greachie)

Florence Irwin, known in Northern Ireland as "the Cookin' Woman," called this "a dish in North Antrim which has survived a couple of centuries' use," back in 1949, and noted that "it is one of the dinners expected by farm labourers at harvest time in North and North-East Antrim to this day."

8 slices Irish bacon, preferably Galtee's sliced cured pork loin or Tommy Moloney's mild-cured (not smoked or back rashers)
1 Tbsp. butter
1 onion, minced
1 cup Irish rolled oats (160 g)

Fry the bacon in a large skillet over medium heat until it starts to brown. Remove from the heat, wrap in foil, and set aside to keep warm.

Add the butter to the pan; then fry the onion for 7-8 minutes or until it softens and begins to brown. Add the oatmeal, stir well, and continue cooking, stirring frequently, until the oatmeal has browned.

Serve with the reserved bacon.

Makes 4 servings.