Let the festivities begin! Although many people started early on their St. Patrick’s Day celebrations by partying on the Point this past Saturday, we thought you might enjoy a few Irish-inspired dishes for the holiday. Here a few great recipes to cook for breakfast or a late night snack that are all inspired by St. Pattie’s day! Enjoy!
Breakfast
Green Bell Pepper and Potato Frittata (Serves 4) from Skinnytaste.com
Ingredients:
4 thin slices green bell pepper, sliced into ¼ -inch thin slices crosswise
4 large eggs
4 large egg whites
kosher salt and pepper, to taste
1 teaspoon olive oil
¼ cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
¼ tsp garlic powder
¼ tsp paprika
Directions:
1. Preheat the oven to 400°F.
2. Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
3. Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
4. Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
5. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.
Lunch
Guinness and Onion Soup with an Irish Cheddar Crouton (Serves 6) from Foodnetwork.com
Ingredients:
2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
¼ cup of sherry vinegar
1 ½ cups of Guinness beer
6 cups of beef stock
6 slices of bread cut ½ inch thick, toasted
½ pound of Irish cheddar, sliced thin
Directions:
1. Heat the olive oil in a large skillet over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute the onions for another 15 to 20 minutes, stirring occasionally until they are a golden brown.
2. Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.
3. Meanwhile, preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.
Snack
Irish Soda Bread (Serves 15) from skinnytaste.com
Ingredients:
1 ½ cups all purpose flour
1 ½ cups whole wheat flour
1 ½ tsp baking soda
1 tsp salt
4 tbsp sugar
1 ½ cups 1% buttermilk
3 oz (2/3 cup) raisins
Directions:
1. Preheat oven to 375°.
2. Mix all dry ingredients (first 5) in a large bowl with a whisk. Slowly add buttermilk stirring with a wooden spoon until a soft dough is formed. Add raisins; knead the dough lightly on a sheet of wax paper or a floured surface for about 1 minute. Form into a round, slightly flattened shape.
3. Place on a cookie sheet with a silicone baking mat or parchment paper. Using a sharp knife, make an X at the top about 1/2 inch deep. Bake about 40 minutes, until golden. To test if it’s done, insert a toothpick into the bread; if it comes out clean it is done. Let it cool on a bakers rack for about 5-10 minutes before serving.
Dinner
Shepherd’s Pie (Serves 4-5) from thecomfortofcooking.com
Ingredients:
2 pounds potatoes (Russet, Yukon or red), peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
½ cup cream (for a lighter version substitute milk, vegetable or chicken broth)
Salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil, 1 turn of the pan
1 ¾ pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
½ cup frozen peas, a couple of handfuls
¼ teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions:
1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour into a large bowl. Add sour cream, egg yolk and cream. Mash or blend with a hand mixer until smooth. Transfer potatoes to another medium bowl and wash pot, to be used for the gravy.
2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook 5 minutes, stirring frequently.
3. In the clean pot, over medium heat, add butter and flour. Cook for 1 minute. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Pour over skillet of meat and vegetables. Stir in peas.
4. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Evenly spoon potatoes over meat. Sprinkle with paprika and broil 6 to 8 inches from the heat, until potatoes are evenly browned. Top with chopped parsley and serve.
Late Night Snack
Lucky Charms Milkshakes (Can be made alcoholic or virgin) (Serves 4) from howsweetitis.com
Ingredients:
1 1/2 cups lucky charms marshmallows
2 cups milk
4 cups vanilla ice cream
1/3 cup marshmallow vodka
1 teaspoon vanilla extract
a batch (or extra leftover) marshmallow frosting
extra cereal for topping
Directions:
1. Add the marshmallows to a food processor and blend until powdery. It’s okay if a few larger pieces remain. Add the milk to a large bowl and pour in the blended marshmallows. Stir to combine, then let sit at room temperature for 30 minutes.
2. After 30 minutes, add the ice cream, marshmallow milk, vodka and vanilla extract to a blender. You can add extra cereal if you’d like! Blend until combined and pour into glasses. Top with frosting (or whipped cream!) and some extra marshmallows.
**Add mint flavoring or mnt ice cream for an easy spin on a Shamrock Shake!