Makes 8 potato pancake patties (boxty)


3 lbs red potatoes
½ cup sour cream, greek yogurt, or creme fraiche
2 eggs, lightly beaten
¼ cup flour ( or use gluten free flour mix)
2 tablespoons dried parsley
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons of butter
1 oz cheddar, finely shaved or grated (optional)
Extra lightly dried parsley for garnish


Fill a pot with cold water high enough to cover the potatoes by an inch. Bring to a boil over high heat and cook until you can easily pierce the largest potato with a fork. Immediately plunge the hot potatoes into a bowl of ice water. Use your finger to gently push the skin aside and remove all the skins.

Mash potatoes with a fork or potato masher add sour cream and eggs and stir to combine.
In a separate bowl, mix flour and parsley with salt and pepper and add to the potato mixture. Stir very well to combine. Using your hands, form the potato mix into 8 equal patties.

Heat a large cast iron skillet on medium high heat. Add a bit of butter, and as it melts, swirl the pan to spread the butter.

Cook patties on medium high for 4-6 minutes on each side, they should be crusty and golden.

Serve with Irish cheddar and herbs.

Recipe and Image from The Tomato Tart



2 -2 1/2 lbs corned beef brisket
1 medium onion, sliced
6 red potatoes, peeled and halved
2 cups baby carrots
1 cup beef bouillon
1 garlic clove,minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 small cabbage, cut into wedges
1 teaspoon caraway seed
1 cup beef broth


Trim brisket of all visible fat.

Spray a large slow cooker with nonstick spray.

Place onion, potatoes and carrots in bottom of the slow cooker and place corned beef on top.

Whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.

Pour the liquid over brisket.  Cover pot.

Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges and caraway seed for the last hour of cooking.

To serve, discard cooking liquid, slice meat and serve with mustard if desired.

Recipe and Image from The Cookie Rookie



3 tablespoons olive oil
1 small yellow onion, diced
3 medium Yukon gold potatoes, washed and diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
salt and black pepper
1 clove of garlic, finely minced
1 1/2 cups fully cooked corned beef, diced
6 large eggs
1/2 cup shredded cheese (I used Monterey jack)
fresh parsley, chopped


Preheat your oven to 350 degrees F.

In a large, oven-safe saute pan or cast iron skillet, heat the olive oil over medium heat. Add the onion, potatoes, green and red bell peppers. Season with salt and black pepper and cook for 10-12 minutes or until the vegetables are tender. Add the garlic and cook for an additional minute or until fragrant. Stir in the corned beef and remove from heat.

Crack the eggs on top of the hash and sprinkle on the cheese.

Bake the hash at 350 degrees F for about 20 minutes or until the cheese is melty and bubbly and the eggs are done to your liking. This time will vary depending on how well or not well done you like your eggs cooked.

Remove from oven and sprinkle on a dash more of black pepper. Top with chopped fresh parsley and serve immediately.

Recipe and Image from Cooking



1 sheet frozen puff pastry, thawed
4 Tb. butter
7 thick sliced bacon, chopped
5 potatoes (4 large), peeled and sliced thin
1 onion, peeled and sliced thin
1 Tb fresh dill
1/2 cup heavy cream
Salt and Pepper
Chive for garnish


Preheat the oven to 350 degrees F.

Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill.

Place the butter and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp. ground pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don't need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.

Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.

Recipe and Image from A Spicy Perspective