Irish Fare for Your Family
St. Patrick's Day is almost here. It is a great time to try some basic Irish dishes for your family's meals. Here's an Old Irish Blessing for you too!
May the road rise up to meet you,
May the wind always be at your back,
May the sun shine warm upon your face
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of his hand.
- 1 ½ c. grated raw potatoes
- 1 c. all-purpose flour
- 1 c. leftover mashed potatoes
- 1 egg
- 1 Tbsp. skim milk
- Salt & pepper to taste
- Olive oil cooking spray
Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
Heat a large skillet over medium-high heat. Spray with cooking oil. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3-4 minutes per side. Drain on a paper towel-lined plate. Serve warm with a tart applesauce.
- 10 medium potatoes, peeled and cut
- 8 oz. cream cheese (softened)
- 8 oz. sour cream
- ½ c. butter or margarine-melted
- ¼ c. chives
- 1 clove garlic, minced
- 1 tsp. salt
- 1/8 tsp. garlic powder
Cook potatoes in boiling water for approximately 30 minutes or until tender, drain and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika; beat just until combined. Cover and refrigerate overnight. Remove 15 minutes before baking. Uncover and bake at 350° for 30 minutes.
- 3 medium potatoes
- 1 large onion, chopped
- Salt & pepper to taste
- 2 tsp. chopped parsley
- ¼ lb. raw bacon, diced
- 2 Tbsp. butter
- 1 c. scalded milk (still hot)
- ½ c. grated cheddar cheese
Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley and diced bacon. Dot with butter. Repeat layers until all ingredients are used. Sprinkle cheese on top. Pour milk over top. Cover and bake in a preheated 350° oven for 45 minutes. Uncover and continue cooking until potatoes are done and top is nicely browned.
- 2 tsp. butter
- 1 (15 oz.) can chicken broth
- 1 head cabbage, cored and coarsely chopped
- 1 pinch salt and pepper to taste
Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.
For more information, contact:
Nancy A. Freeman, County Director
Harrison County Extension Service