potato recipe

Colcannon

Colcannon

I am not sure you can find a more comforting comfort food than colcannon. This traditional Irish dish is a combination of potatoes, cabbage, onions, parsley and butter. I was inspired to make it when my friend, Jill, mentioned she was making it for St. Patrick’s Day. It certainly doesn’t have to be St. Patrick’s Day to enjoy this traditional Irish dish, though. This dish is always a crowd pleaser.

I changed it up a bit by using Brussels sprouts, in place of the cabbage. It was for a dinner with a friend of mine, and since she doesn’t eat bacon, I left it out. But a lot of people do add some bacon to colcannon.

The recipe is pretty simple. I used a combination of chicken stock and half and half to cook the potatoes, but you  could use all milk, if you prefer.

Colcannon 

4 T. butter

1 onion, peeled and chopped

2 lbs. of potatoes, peeled and sliced

1 c. chicken stock

1 c. milk or half and half- I used half and half

1 lb. Brussels sprouts, ends trimmed and quartered

1/2 c. chopped green onions

1/2 c. chopped fresh parsley

salt and pepper to taste

extra butter for adding when serving

I large sauce pan or skillet, heat the butter and cook the onion until tender. Add the potatoes and cook a few minutes. Add the stock and milk or half and half and cook, uncovered over medium low heat, for about 10 minutes, stirring occasionally. The potatoes should be pretty tender. Add the Brussels sprouts, cover, and continue cooking until the sprouts are tender. This will take 10-15 minutes. If the mixture is soupy, remove the lid. Most of the liquid should cook off. You should mash the potatoes a bit before serving, so use a potato masher or a large fork to smash them up a bit. This will also thicken the dish up a bit more.  Add the green onions and parsley and cook a few more minutes, over low heat, stirring to keep mixture from burning.  Adjust seasonings and serve with extra butter on top. Serves 4-6.

Zucchini Potato Pancakes

Zucchini Potato Pancakes

Zucchini Potato Pancakes

I really like putting potatoes and zucchini together in this dish. They work so well together to produce a  pancake that is crispy on the outside and tender inside. I’ve made this dish with just potatoes and with just zucchini- and I like them. For some reason the pairing up really works well, though. We made this dish is class last night and everyone liked it a lot. Rather than make a bunch of smaller pancakes we did them as a sort of large pancake. Worked out really nicely.

 

Zucchini Potato Pancakes

4 medium potatoes, I used red skinned
2 medium zucchini
2 eggs, lightly beaten
2 T. flour
¼ t. baking powder
1 t. salt or to taste
Pepper to taste
2 T. grated onion, I used dried chopped onion
½ c. oil

Peel *and grate potatoes. Place them in cold water and set aside. Trim zucchini and grate coarsely. Place in large bowl. Drain potatoes and squeeze dry. Place between towels to get out excess moisture and place in bowl with the zucchini. Add the rest of the ingredients, except the oil and stir to combine. Heat oil in a skillet. Drop rounded tablespoonfuls of the potato batter into the skillet. Cook several minutes per side or until golden and crispy. Drain on paper towels and serve. Serves 6-8.

* Peeling is really optional. I chose not to and I think they worked out fine. Personal choice.

Pesto Potato Salad

Pesto Potato Salad

Pesto Potato Salad

I never met a potato I didn’t like. This time of year it’s all about potato salads. I make them a lot and always look for new ways to change them. I love pesto sauce and the combination is quite nice.

 Pesto Potato Salad

2 lbs. Boiling potatoes, cut into bite sized pieces
1 c. basil leaves
3 T. pine nuts, walnuts or pecans
3 T. olive oil
2 garlic cloves, minced
1/3 c. Parmesan cheese
Salt to taste

Cook potatoes until tender. Cool. In blender combine remaining ingredients, except 1 tablespoon of the nuts. Pour blended mixture over potatoes and sprinkle with the reserved nuts. Chill. Serves 6-8.

Just in Thyme Potato Salad

Just in Thyme Potato Salad

Just in Thyme Potato Salad

I find myself looking for more and different salads all the time. I love potato salad. Honestly, I love potatoes pretty much any way they are prepared. With my herb garden growing like crazy right now I thought this was the perfect dish to make. This salad can be served warm or cold and goes well with so many dishes. I find when I have leftovers I’ll even brown it in a skillet and serve it like hash browns with eggs for breakfast.

Just in Thyme Potato Salad

2 lbs. boiling potatoes, cut into bite sized pieces*
½ c. olive oil
¼ c. red wine vinegar
1 T. fresh lemon juice
2 t. fresh thyme leaves
Salt and pepper to taste

Cook potatoes until tender. Drain and toss with the rest of the ingredients and serve right away or chill to serve later. Serves 6-8.

* You can really use any potato you like. I often bake the potatoes whole and then peel and cut up. Cook them any way you prefer.