This week and next, we will be publishing recipes with St. Patrick’s Day in mind. We have a little of everything to share, from breakfast to dessert. Hope you find them tasty!
2 T. butter
6 potatoes, peeled & sliced
1 onion, minced
1 green bell pepper, chopped
6 eggs, beaten
In a large skillet, melt butter over medium high heat. Add potatoes, onion and green pepper; sauté until potatoes are browned. Stir in eggs and cook until eggs are set. Serve warm.
Deluxe Corned Beef Hash
2 T. butter
2 T. extra-virgin olive oil
1 lg. onion, chopped
5 lg. Yukon Gold potatoes, peeled & cut into 1/4-in. cubes
1 lg. carrot, coarsely shredded
2 lbs. cooked corned beef, cubed
2 T. chopped fresh parsley
1/4 tsp. dried thyme leaves
Salt to taste (optional)
1/2 tsp. ground black pepper, or to taste
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes. Serve with fried eggs and brown soda bread (farls).
Irish Zucchini and Potato Pancakes
1 c. prepared mashed potatoes
1 c. all-purpose flour
1/4 cup milk
3 T. unsalted butter, melted
2 tsp. fine sea salt
1-1/2 c. shredded potatoes
1 c. shredded Cheddar cheese
1 small zucchini, shredded
Vegetable or olive oil, or as needed, divided
Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
Heat 1 to 1-1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter. Serve with sour cream, applesauce, and/or ranch dressing.
Irish Boiled Dinner (Corned Beef)
1 (5-1/2 lb) corned beef brisket
2 lg. onions
15 small white (Irish) potatoes
10 carrots, cut into 1” pieces
2 heads cabbage, cored and cut into wedges
Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly. Serve with Irish soda bread or corn bread.
Irish Soda Farls
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
Preheat heavy based flat griddle or skillet on medium to low heat.
Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk.
Work quickly to mix into dough and knead very lightly on a well-floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife.
Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.
St. Michael’s Irish Americano
2 (1.5 oz.) jiggers espresso coffee
2 (1.5 oz.) jiggers Irish whiskey
1 T. white sugar
1 T. heavy cream
6 oz. hot water
2 T. whipped cream, garnish
Pour the espresso into your favorite mug, add Irish whiskey, sugar, tablespoon cream and hot water. Garnish with a dollop of whipped cream.
Leprechaun Key Lime Cake
1 pkg. lemon cake mix
1 (3.4 oz.) pkg. lemon instant pudding and pie filling mix
4 lg. eggs
1/2 c. vegetable oil
3/4 c. water
1/4 c. Key lime juice
2 c. icing sugar
1/3 c. Key lime juice
2 T. water
2 T. butter or margarine, melted
fresh strawberry slices
Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt or tube pan.
For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.
For glaze, combine 2 cups icing sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional icing sugar. Garnish with lime slices and strawberry slices, if desired.