As many gardeners know, it’s an annual tradition to plant seed potatoes on St. Patrick’s Day. Weather doesn’t always allow it, but the object is to get the seed potatoes in the ground early.
Even if you’re not planting potatoes, a good way to celebrate St. Patrick’s Day is with a tasty meal of Irish potatoes and corned beef. They don’t have to be cooked together, though.
A traditional corned beef dinner, which calls for the meat to be cooked along with potatoes and carrots, is especially good when served with mustard gravy. However, this recipe for Corned Beef Buns, offers a twist on the dish.
And, a great side dish for the Corned Beef Buns are these Emerald Isle Spuds. Together they make an unusual and delicious St. Patrick’s Day dinner.
If you’re especially busy, perhaps planting those potatoes, then you could cheat a little and skip peeling and slicing potatoes for the Emerald Isle Spuds and instead use frozen crinkle or steak French fires, sprinkled with some Cajun seasoning and Parmesan cheese.
Happy St. Patrick’s Day!
CORNED BEEF BUNS
1 pound cooked corned beef, chopped
1 cup (4 ounces) shredded cheddar cheese
2/3 cup mayonnaise
2 tablespoons dried minced onion
1 tablespoon dill or sweet pickle relish
2 tablespoons butter, softened
6 slices of cheddar cheese
6 hamburger buns split
In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over cut side of the buns.
Spoon corned beef mixture over bottom halves. Place a slice of cheddar cheese over corned beef mixture; replace tops.
Place in an ungreased 13-by-9-by-2-inch baking pan. Cover with foil. Bake at 425 degrees for 10-15 minutes or until heated through. Makes 6 servings.
Note: You can use sliced corned beef from the deli if you don’t want to cook a corned beef brisket.
EMERALD ISLE SPUDS
3 tablespoons grated Parmesan cheese
4 1/2 teaspoons Cajun seasoning
2 1/2 cups vegetable oil
3 medium potatoes, peeled and sliced lengthwise into 1/4-inch strips
Additional Parmesan cheese, optional
In a large re-sealable plastic bag, combine the Parmesan cheese and Cajun seasoning. In an electric skillet, heat oil to 375 degrees.
Pat potatoes dry with paper towels; place a third of the potatoes in a bag and shake to coat. Cook in hot oil for 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels.
Repeat with remaining potatoes. Sprinkle with additional Parmesan cheese if desired. Serves 4-6.
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