Enjoy Irish Food at Home With St. Patrick's Day Potato Recipes

Download image

Download image

Download image

A F WAL-MART STORES SHEETS WAL-MART STORES SHEETS Canopy 100% Egyptian cotton sheet sets, available now at Wal-Mart, start soft and get softer with each washing. (PRNewsFoto/Wal-Mart Stores, Inc.)[FB] BENTONVILLE, AR UNITED STATES 03/04/2008

    DENVER, March 4 /PRNewswire/ -- Don't forget potatoes when serving the
 traditional corned beef and cabbage and green beer this St. Patrick's Day.
 Potatoes and Ireland are inextricably linked, and few cultures in the world
 have created so many recipes for serving the sensational spud. There's
 champ (mashed potatoes with scallions), colcannon (mashed potato cakes
 featuring cabbage or another leafy green), Dublin coddle (chunks of
 potatoes sauteed with sausage and bacon), and a potato pancake that's so
 popular, boxty, it's inspired a favorite childhood nursery rhyme: "Boxty in
 the griddle, Boxty in the pan, If you can't make boxty, You'll never get a
 man!"
 
     (Photo: http://www.newscom.com/cgi-bin/prnh/20080304/AQTU196-a)
 
     (Photo: http://www.newscom.com/cgi-bin/prnh/20080304/AQTU196-b)
 
     (Photo: http://www.newscom.com/cgi-bin/prnh/20080304/AQTU196-c)
 
     On this side of the pond, potatoes are no less appreciated. In fact,
 potatoes are America's favorite vegetable, probably because of their
 positive nutrition profile and versatility. One medium (5.3 ounce) potato
 is an excellent source of the antioxidant vitamin C (45% of the Daily
 Value), and when eaten with skin, a good source of potassium (18% of the
 Daily Value). Potatoes are fat-, cholesterol-, and sodium-free.
 
     Or, perhaps this love of potatoes in the U.S. is a result of the fact
 that so many Americans claim Irish blood? According to History.com, there
 are 34.7 million U.S. residents who claim Irish ancestry. This number is
 almost 9 times the population of Ireland itself!
 
 

     COLCANNON CHOWDER
 
     1 and 1/3 pounds (4 medium) russet potatoes, peeled and cut into 3/4-inch
       chunks
     14-ounce can nonfat, reduced-sodium chicken broth
     1 cup water
     Salt
     2 tablespoons canola oil
     3 cups coarsely chopped green cabbage
     3/4 cup finely chopped onion
     8 ounces smoked chicken or turkey sausage, sliced 1/4 inch thick
     1 medium carrot, shredded
     1/2 cup 1 percent milk (about)
     Pepper, to taste
 
     In 3-quart saucepan, cover potatoes with broth and water; add 1
 teaspoon salt. Bring to boiling over high heat; reduce heat, cover and cook
 until potatoes are tender, 12 to 15 minutes. Set aside.
 
     Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat;
 add cabbage and onion. Saute 10 minutes, tossing occasionally. Add sausage;
 continue to saute, about 10 minutes, tossing occasionally, until vegetables
 and sausage begin to brown. Add carrot; set aside.
 
     With slotted spoon, remove about 3/4 cup potato pieces and add to
 skillet. In electric blender, blend remaining potatoes and liquid until
 smooth, being careful to hold blender lid down with kitchen towel; return
 to saucepan. Add contents of skillet; mix in enough milk for consistency
 desired. Heat to simmering. Season with salt and pepper.
 
     Makes 4 main-dish servings (about 6 cups).
 
     Nutrition information per serving: 357 calories; 15 g protein; 54 g
 carbohydrate; 10 g fat; 24 mg cholesterol; 587 mg sodium; 6 g fiber.
 
 

 
     IRISH POTATO BREAD
     (Recipe created by Bruce Weinstein and Mark Scarbrough, authors of
      The Ultimate Potato Book)
 
     2 3/4-pound russet potatoes
     1 large egg plus 1 large egg white
     1/3 cup canola oil, plus additional for greasing the baking sheet
     3/4 cup fat-free milk
     2 tablespoons minced chives (or the green part of a scallion)
     1/2 teaspoon caraway seeds
     3 1/4 cups all-purpose flour, plus additional for dusting and kneading
     1 1/2 tablespoons baking powder
     1 teaspoon salt
 
     Bring 1 inch of water to a boil over high heat in a vegetable steamer
 or a large saucepan fitted with a portable vegetable steamer. Peel one
 potato and cut into eighths; steam the pieces until tender when pierced
 with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set
 aside to cool for 15 minutes.
 
     Position the rack in the center of the oven; preheat the oven to 375
 degrees F. Lightly oil a large baking sheet with canola oil dabbed on a
 paper towel.
 
     Peel the other potato and grate it through the large holes of a box
 grater. Squeeze off any excess moisture; add to the riced or mashed
 potatoes.
 
     Stir in the egg, egg white, oil, milk, chives, and caraway seeds until
 fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a
 wooden spoon until the mixture forms a soft but sticky dough.
 
     Lightly flour a clean work surface as well as your cleaned and dried
 hands. Turn the dough out onto the floured surface and knead for 1 minute,
 adding flour in 1-tablespoon increments to keep the dough from turning too
 sticky. Too much flour and the dough turns tough; it should remain a little
 tacky but workable. Shape into an 8-inch circle, flatten slightly keeping
 the loaf mounded at its center, and place on the prepared baking sheet. Use
 a sharp knife to slash an X in the top of the dough, cutting into dough
 about 1/2 inch.
 
     Bake until golden brown, firm to the touch, and somewhat hollow
 sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before
 slicing and serving.
 
     Makes 1 large loaf (16 slices).
 
     Nutrition information per slice: 183 calories; 5 g fat; 14 mg
 cholesterol; 298 mg sodium; 30 g carbohydrates; 1 g fiber; 5 g protein; 222
 mg potassium; 6 mg vitamin C.
 
 

 
     IRISH POTATO CAKES WITH SOUR CREAM SAUCE
 
     Sour Cream Sauce
     1/2 cup low-fat sour cream
     2 tablespoons chopped green onions (about 2 onions)
     1/2 teaspoon minced garlic
     1/2 teaspoon lemon juice
     Few drops hot pepper sauce
     1/2 teaspoon salt
     1/4 teaspoon black pepper
     Pinch cayenne pepper
 
     Irish Potato Cakes
     1 1/4 pounds yellow flesh potatoes, peeled and cut into 1" pieces (about 4
       medium potatoes)
     3 tablespoons unsalted butter
     3 tablespoons milk
     1/2 teaspoon minced garlic
     1/2 teaspoon salt
     1/4 teaspoon black pepper
     1/4 cup grated mild Cheddar cheese
     1/4 cup sliced green onions (about 4 onions)
     1/2 cup panko (Japanese bread crumbs)
     4 tablespoons vegetable oil
 
     To make Sour Cream Sauce, in mixing bowl, gently whisk together all
 sauce ingredients. Refrigerate.
 
     To make Irish Potato Cakes, in medium saucepan cook potatoes in 2
 inches boiling water, covered, 12 to 15 minutes or until tender. Drain,
 then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. With
 electric hand mixer or potato masher, mash potatoes until smooth. Beat in
 butter, milk and garlic until blended. Season with salt and pepper. Allow
 potatoes to cool; mix in cheese and green onions. To form potato cakes,
 shape 1/2-cup portions of potato mixture into patties; coat on all sides
 with bread crumbs. Place on wax paper-lined baking sheet and refrigerate at
 least 1 hour.
 
     In heavy non-stick skillet, heat oil over medium heat. Add potato cakes
 and cook about 5 minutes, turning once, or until heated through and golden
 on both sides. Place on serving platter or 6 individual plates; top each
 potato cake with 1 tablespoon Sour Cream Sauce.
 
     Serves 6.
 
     Nutrition Information Per Serving: 292 calories; 18g fat; 27mg
 cholesterol; 529mg sodium; 28g carbohydrate; 2g fiber; 6g protein
 
     For additional healthy potato recipes, visit
 http://www.potatogoodness.com or http://www.potatounderground.com. Happy
 St. Patrick's Day from America's potato growers!
 
     The United States Potato Board (USPB) was established in 1971 by a
 group of potato growers to promote the benefits of eating potatoes.
 Recognized as an innovator in the produce marketing industry, the USPB was
 one of the first commodity groups to develop and use a nutrition label that
 was approved by the FDA. Based in Denver, CO, the USPB represents more than
 4,000 potato growers and handlers across the country.
 
 
 

SOURCE United States Potato Board