It’s time to wear the green and enjoy popular Irish dishes to celebrate St. Patrick’s Day. Many of us grew up enjoying corned beef and cabbage and lamb stew, not realizing they were unique to the Emerald Isle and just taking them for granted.
There are some Irish side dishes that may be a little less popular, but they’re just as tasty and can be served anytime of the year. O’Brian Corn and Irish Potato Cakes are two two such dishes.
They will compliment any main dish regardless of your ethnic background, but they’re especially great with corned beef. And best of all, they’re quick and easy to make and call for ingredients you probably already have on hand.
Happy St. Patrick’s Day and enjoy!
2 slices of bacon, cut into 1/2-inch pieces
1/4 cup minced white onions
2 tablespoons chopped green pepper
2 cups whole kernel corn
1 tablespoon chopped red pimento peppers
Salt and pepper to taste
Place bacon in a large, deep skillet and cook over medium heat, stirring until evenly browned, about 10 minutes. Drain bacon on paper towel-lined plate, leaving drippings in the skillet.
Stir onion and bell pepper into skillet and cook until onion has softened and turned translucent, about 5 minutes.
Add corn, pimentos and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper before serving.
Note: If using frozen whole kernel corn, defrost completely before adding to the other ingredients.
IRISH POTATO CAKES
1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1/2 cup cheddar cheese
1 cup leftover mashed potatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons ranch dressing
1 tablespoon milk
2 tablespoons oil
Mix grated potatoes with flour in large bowl. Stir cheddar cheese and mashed potatoes into grated potato mixture; season with salt and pepper.
Beat egg, ranch dressing and milk together in a separate bowl; pour mixture into potatoes and stir.
Drop tablespoon-size scoops of potato mixture into the hot oil. Pan fry until golden brown, 3 to 4 minutes on each side.
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