March 17th is St Patrick’s Day, the first bank holiday weekend of the year and our National Holiday. Whether entertaining at home or looking to soak up activities in the community, what better way to embrace Ireland’s cultural heritage than by cooking a tasty recipe with our nation’s favourite – the potato.
And the best bit? Mealtime inspiration is just a few clicks away at potato.ie where there are over 200 quick, tasty and healthy recipes suitable for brunch, lunch, and dinner.
Potatoes: A nutritional powerhouse
Potatoes are naturally fat and gluten-free and have a whole host of nutritional benefits! Potatoes are a good source of dietary fibre, Vitamins B and C, and contain the mineral potassium which regulates heart function, muscle contraction, and water balance in the body.
You can cut down on prep-time and boost fibre intake by eating potatoes with the skin on. For greater convenience, cutting potatoes into smaller pieces allows them to be cooked quicker.
In honour of St Patrick’s Day, here are a trio of potato recipes from potato.ie that add a modern twist to traditional Irish cuisine. Enjoy with friends and family over the long weekend!
RECIPE 1: St Patrick’s Day Fish Pie Potato Skins
Try this delicious take on a fish pie – creating perfect finger food for sharing while watching TV!
Preparation time: 20 Min
Cooking time: 75 Min
- 4-5 Rooster potatoes (approximately 400g)
- For the filling:
- 1 tbsp. butter
- 1 small leek, finely sliced
- 2 anchovies, finely chopped
- 200g seafood mix
- 135g crème fraiche
- 1 flat-leaf parsley, finely chopped
- 1 fresh chives, finely chopped
- 30g cheddar, finely grated + extra as topping
- Salt and pepper (seasoning)
- Preheat the oven to 210°C/Gas 7.
- Poke small holes in the potatoes with a fork or knife. Bake the potatoes for 50 minutes - 1 hour, until crispy on the outside and soft on the inside. Remove from the oven and allow to cool.
- Lower the temperature to 200°C/Gas
- Heat the butter in a frying pan over a medium heat. Once melted, add the leek and fry until soft, stirring occasionally.
- Add the fried leek to a bowl together with the anchovies, seafood mix, crème fraiche, parsley and chives and stir to combine.
- Cut the potatoes in half and scoop the flesh into the bowl with the seafood mix, leaving about 5mm against the skin. Add the cheddar and stir to combine.
- Fill each potato skin with the seafood filling and place on a baking tray – or use a bun tin.
- Sprinkle extra cheddar over the potatoes and bake for 20-30 minutes until the cheese is gratinated.
- Ready to serve.
RECIPE 2: St Patrick’s Day Potato Bacon and Cabbage Bake
Try this delicious twist on the traditional bacon and cabbage for an indulgent one-dish dinner. This is a great way to use up leftover ingredients too!
Cooking time: 35 minutes
- 2 large Rooster potatoes (approximately 400g)
- 300g savoy or green cabbage, shredded
- 70g cooked, shredded bacon or ham
- 1 garlic clove, peeled and chopped
- 130ml cream
- 130ml skimmed milk
- ½ tbsp. butter
- 15g breadcrumbs
- 75g mature cheddar cheese, grated
- 10g Parmesan cheese, grated
- ½ tbsp. chopped parsley
- Salt and freshly ground black pepper
- Heat the oven to Gas Mark 6, 200°C (400°F).
- Parboil the potatoes for five minutes then drain in a colander. Once cool, thinly slice the potatoes and set them aside.
- Wilt the cabbage, season well, and stir in the ham or bacon.
- Heat the cream, milk, butter, and garlic in a saucepan with a pinch of salt and pepper and set aside.
- In an ovenproof dish, layer the potatoes, cheese, ham, and cabbage, finish with a layer of potatoes and sprinkle with cheddar, Parmesan, and parsley.
- Bake in the oven for 25 minutes until golden on top.
- Serve immediately!
Sounds delicious right? Watch-a-long with the recipe video below
RECIPE 3: St Patrick’s Day Irish Beef and Potato Stew
Simple to prepare, tasty and comforting – Irish stews are a tried and trusted crowd-pleaser! Make ahead of time and serve piping hot in bowls – the perfect way to warm up after attending a parade.
Cooking time: 180 minutes
- 5 Rooster potatoes (approximately 700g)
- 2 tbsp. vegetable oil
- 600g stewing beef cut into 2cm chunks
- 1 large onion
- 2 sticks of celery
- 2 large carrots
- 800ml beef stock
- 20g butter
- Salt and black pepper
- Wash and peel the potatoes. Leave smaller potatoes whole and cut larger ones into medium-sized chunks.
- Preheat the oven to 180°C (Fan, Gas 4).
- Chop the onions and carrots and slice the celery.
- In a large saucepan add a tablespoon of the oil and fry the beef over high heat until browned. Note, you may need to do this in stages.
- Once all the beef is browned, remove it from the pan and set it aside.
- Use the fat from the beef to fry the onion, carrots, and celery until softened. Season to taste with salt and pepper.
- Place all ingredients in a large ovenproof dish. Pour stock all over.
- Simmer in a large pot on the hob for 1 hour 30 minutes then serve in bowls; a slow cooker can be used here either.
See how simple it is to make with the recipe video below
‘Potatoes, Prepare to be Surprised’ is an EU campaign that aims to encourage millennials enjoyment of exciting and surprising potato recipes. The joint initiative, organised by Bord Bia, CNIPT (France), VLAM (Belgium), and Europatat (the European Potato Trade Association) highlights the versatility and convenience of potatoes for busy lifestyles.
For more tasty recipe ideas visit www.potato.ie