From the editors: It’s our fault that we inadvertently overlooked this column, which should have run last week—before March 17! But we’re persuaded that Irish stewed potatoes will prove delicious any time of year.
When we identify potatoes with any one country, we often think of Ireland and the survival stories we hear about the folks there in the 1700s and 1800s.
If it’s a fine Irish meal you’re after this year to celebrate Saint Patrick’s Day, dishes like corned beef brisket and potatoes come to mind. This type of beef brisket is cured, meaning it has been injected or infused with a salty, seasoned brine. These intense flavors pair very well with the more bland potato.
While corned beef brisket may not be found at a St. Paddy’s Day celebration in Dublin, you will likely find a popular dish called Colcannon. Colcannon consists of boiled potatoes and cabbage mashed together and mixed with onions and butter. This is possibly the reason it is so common to see boiled corned beef brisket cooked in one pot with potatoes, cabbage, onion, and sometimes carrots.
Potatoes have always had a reputation for being an inexpensive food to prepare. Corned beef “hash” became popular in the U.S. as a way to stretch our grocery dollars even more by mixing meat and potatoes into one dish which is an Irish immigrant version of corned beef brisket. Deli corned beef also works well for mixing with diced potatoes for an easy hash recipe.
Potatoes make an appearance atop the traditional shepherd’s pie, as well. A mixture similar to chicken pot pie, replacing the chicken with browned ground beef, which is then topped with a layer of mashed potatoes instead of pie crust and then placed into the oven until bubbly and browned.
It’s so clear to see many of the dishes we associate with Ireland and that region include potatoes in some form or fashion.
Irish Potato Chowder is a filling way to serve a meatless meal and really lets the potato be the star of the table. It costs little to make and being so rich and hearty, it really hits the spot on a cool March day. Enjoy food made fresh!
Colcannon
7 Russet potatoes, peeled and diced ½ pound bacon ½ head cabbage, cleaned and chopped into 1-inch chunks ½ onion, peeled and diced 4 tablespoons butter 3/4 cup warm milk 1 teaspoon salt, divided ½ teaspoon black pepper Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Reduce to medium; add ½ teaspoon salt and continue cooking until potatoes are tender, about 12 to 15 minutes. Drain water and add butter and warm milk. Mash with a handheld potato masher.
Place bacon in a large skillet and cook over medium heat until crispy. Drain on a paper towel-lined plate and crumble when cool.
Reserve 2 tablespoons bacon drippings in the same skillet. Add cabbage and onion. Cook over medium heat until cabbage is wilted and onion is translucent.
Add cabbage and onion to mashed potatoes. Stir in half of the bacon and reserve remaining bacon to serve on top of the potatoes. Makes 6 to 8 servings.
Irish Potato Chowder
2 tablespoons olive oil
1 onion, peeled and diced
1 large carrot, peeled and diced
5 large Russet potatoes, peeled and diced
4 cups chicken or vegetable broth
7 tablespoons unsalted butter
7 tablespoons all-purpose flour
1½ cups milk
12-ounce can evaporated milk
3 spring onions, trimmed and sliced ½ teaspoon celery salt ¼ teaspoon salt Several dashes pepper sauce In a Dutch oven, heat olive oil over medium heat. Add onion and carrot. Cook for about 10 minutes. Add potatoes and broth. Bring to a boil over medium-high heat and then reduce to medium and cook for about 15 minutes.
Make a roux by melting butter in a small skillet over medium heat; whisk in flour and cook for 3 to 5 minutes until the mixture is dark blonde. Set aside.
Add both milks and the roux to the potato and broth mixture. Stir to combine and reduce heat to medium-low to simmer for 10 minutes. Stir in the sliced spring onions.
Season with celery salt, salt, and pepper sauce. Stir to combine. Serve warm. Makes 6 to 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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