Garron Noone Takes Over Kasha's Kitchen | Polish Bacon & Cabbage with Potato Cakes

Ireland's most recognizable face joins Kasha in the kitchen for our massive Season 3 finale! Musician and internet sensation Garron Noone rolls up his sleeves to tackle a comforting Polish style bacon and cabbage feast, complete with crispy potato pancakes known as Placki ziemniaczane. While Kasha guides him through the delicate art of gently sweating cabbage with dill and smoked sausage, Garron brings plenty of deadpan humor and takes his stirring duties very seriously. Sitting down to enjoy their meal, the kitchen banter naturally opens up into a genuine, reflective conversation. Garron shares his candid thoughts on accidental internet stardom, debunking the obsession with online authenticity and explaining how treating everyone like a customer helped him navigate newfound attention. He reflects honestly on spending nearly a decade housebound with agoraphobia, recounting the gradual steps he took around his garden to retrain his nervous system and regain his independence. Alongside the deep reflections, there are plenty of laughs as Garron breaks down his controversial hatred of barbecues, his lifelong sandwich obsession, and the secret technique behind what he swears is the best mashed potato recipe on earth. The episode finishes with a sweet visit to Hazel Mountain Chocolate, where Garron samples bean to bar varieties, discovers the real secret behind smooth dark chocolate, and walks away with a giant block of untempered cocoa for some light bedtime reading! 📝 POLISH IRISH BACON & CABBAGE RECIPE A simple, hearty Polish style dish of tender cabbage, crispy smoked sausage and streaky bacon, finished with tomato and fresh dill and so similar to Irish bacon and cabbage. Ingredients •⁠ ⁠1 sweetheart cabbage, or 1 small–medium cabbage •⁠ ⁠300–400g Polish smoked sausage, chopped •⁠ ⁠200g smoked streaky bacon, chopped •⁠ ⁠1 tbsp fresh dill, chopped •⁠ ⁠1 heaped tbsp tomato purée •⁠ ⁠250ml water, plus extra if needed •⁠ ⁠1 tbsp butter •⁠ ⁠Salt and freshly ground black pepper, to taste Method 1.⁠ ⁠Prepare the cabbage Remove any tough outer leaves and cut the cabbage into medium-thin strips. The easiest way is to cut it in half, then into quarters, and slice across into strips. 2.⁠ ⁠Fry the sausage and bacon Heat a large, heavy-based pan over a medium-high heat. Fry the chopped smoked sausage until golden brown and crispy. Remove and set aside. In the same pan, fry the streaky bacon until browned and crispy. Set aside with the sausage. 3.⁠ ⁠Cook the cabbage Add the sliced cabbage to the pan. Pour in about 250ml of water and add the butter. Cover with a lid and cook over a low heat for 20–30 minutes, stirring occasionally, until the cabbage is soft and tender. The exact cooking time will depend on the cabbage. Taste it as you go — it should be tender but not completely falling apart. 4.⁠ ⁠Add the sausage, bacon and tomato Once the cabbage is tender, return the fried sausage and bacon to the pan. Stir through the heaped tablespoon of tomato purée. If the cabbage looks dry and there is little or no moisture left in the pan, add a little extra water. You want it moist and gently stewed, rather than watery. 5.⁠ ⁠Finish cooking Cover and simmer for another 10–15 minutes, allowing all the flavours to come together. 6.⁠ ⁠Season and serve Stir through the chopped fresh dill and season with salt and plenty of freshly ground black pepper, to taste. Serve hot as a comforting main course or alongside crusty bread, potatoes or your favourite Polish sides. 📝 POTATO CAKES RECIPE 🥄 Ingredients: 4 large potatoes 1 onion 1 egg 4 tbsps cornstarch 4 tbsps regular all purpose flour 1 tsp seaweed salt Pepper Instructions: 1. Grate the raw potatoes using two different sides of the grater, so the potatoes come out slightly different in texture. 2. Mix the grated potatoes together with onion. 3. Add cornstarch, regular flour, egg, salt and pepper. 4. Mix everything together until combined. 5. Adjust the mixture depending on the potatoes and how much water they release. 6. Heat oil in a pan. 7. Spoon the mixture into the pan and shape into small potato cakes. 8. Fry until golden and crispy on both sides. 9. Serve warm. TIMESTAMPS 0:00 Manifesting Garron Noone 0:50 Prepping an "Exotic" Polish Bacon and Cabbage 4:10 Why Barbecues are Completely Overrated 6:40 Stewing Cabbage versus the Irish Boiling Method 13:30 "I Inhaled the Potato Cakes" 17:00 Shepherd's Pie and Childhood Food Memories 18:50 The Secret to the World's Best Mashed Potatoes 20:00 The Technophobe Who Accidentally Went Viral 29:40 Musical Roots from Grunge to Trance 31:15 The Hazel Mountain Chocolate Heist LET’S CONNECT Follow along for more recipes, behind-the-scenes moments, and extra Food For Stories fun: Instagram: https://www.instagram.com/food.for.stories Facebook: https://www.facebook.com/FoodForStoriesWithKashaConnolly 🔔Don’t forget to like, subscribe, and hit the bell to never miss a flavour-packed episode: @foodforstories