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Two delicious potato recipes to get you in the mood for St Patrick’s Day

St Patrick’s Day is just around the corner and what better way to celebrate our national holiday than by cooking a tasty recipe featuring our favourite vegetable – the potato.

side from being a staple of the Irish diet, the potato is naturally fat and gluten-free. It’s also a source of fibre, which is important for good digestive health. Not to mention the fact that potatoes have three times the potassium of a banana, making it our very own superfood. 

To get you in the mood for St Patrick’s Day, here are two potato recipes that offer a classic twist on traditional dishes.

Boston-Style St Patrick’s Day Hash Browns

A nod to our American cousins, try this tasty comforting brunch recipe for a delicious start to the festivities.


300g Rooster potatoes, chopped into 1cm pieces

1tbsp oil

100g bacon lardons

½ onion, chopped

100g shredded cabbage (use a mandolin if you have one)

50g cheddar, grated


1. For this recipe, start by chopping the raw potatoes into 1cm pieces.

2. Then, add the potatoes to a pan of salted water and boil until cooked. Remove from the pan and drain. Once the excess water is removed, season the cooked potato well with salt and black pepper.

3. Heat the oil in a large frying pan over a high heat. Add the potatoes to the pan, spread out and resist the urge to move them about until they’re crispy on the underside. When all sides have crisped up, remove from the pan with a slotted spoon and put to one side.

4. Add the bacon lardons. Once crispy, remove from the pan and set aside.

5. Turn the heat to low and add the onion, cooking for five mins until softened before adding the cabbage. Cook until everything is soft, about 10 minutes. Return the potatoes and lardons into the pan, turn up the heat and toss for several minutes so that the potatoes are heated through.

6. Tip the cheddar in and toss again to melt the cheese. Serve immediately.

Potato, Bacon and Cabbage Gratin

This is a flavourful modern twist on a traditional dish, perfect as a hearty dinner. This warming meal makes the most of in-season cabbage too!


600g Rooster Potatoes

500g savoy or green cabbage, shredded

100g shredded and cooked bacon or ham hock (fat trimmed/removed)

1 clove of garlic

200mls cooking cream

200mls low fat milk

1tbsp butter

20g breadcrumbs

100g cheddar

10g Parmesan, grated

1tbsp chopped parsley


1. Heat the oven to 200c.

2. Parboil the potatoes for five minutes then drain with a colander. Once cool, thinly slice the potatoes and set aside.

3. Wilt the cabbage, season well and stir in the ham hock.

4. Scald the cream, butter and garlic in a saucepan with a pinch of salt and pepper and set aside.

5. In a gratin dish, layer the potatoes, cheese, ham and cabbage then finish with a layer of potatoes and a sprinkle of cheddar, Parmesan and parsley.

6. Bake in the oven for 25 minutes until golden on top.

7. Serve immediately.

‘Potatoes, Prepare to be Surprised’ is an EU campaign which aims to encourage millennials to enjoy exciting and surprising potato recipes. The campaign is organised by Bord Bia and funded by the EU and the Irish potato industry.

Online Editors

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