Today I bring you a special post. One that is near and dear to my heart. Something very special to celebrate St. Patrick’s Day with, Potato Scones. My dear dear Irish grandmother would make these for me so many times. I can still vibrantly remember coming in the door and smelling the aroma of these amazing potato scones wafting through the house.
Looking back to last year at this time. I had St. Patrick’s Day on my mind. When I think Irish, I think of my grandmother!! I loved her potato pancakes just as much as I loved her potato scones and these were something she made often. I will be making these again this year!!
We are still in a deep freeze here and something comforting like these pancakes will bring your family around the table with smiles!!
They are crispy on the outside and creamy on the inside. I hope you try them and ENJOY!!!
Click HERE to get the recipe!!
Here we are with another #SundaySupper and I jumped at the chance as I love Springtime dishes and that was our theme. I discovered this recipe last year and made it when I had first started blogging. I felt that it was worthy of another post as it is such a great Irish dish for St. Patrick’s Day!! I couldn’t wait to have it again. That and my all time favorite Corned Beef and Creamed Cabbage. I need more than one day to celebrate as there are so many great Irish recipes so it turns into a week long celebration just like any other holiday with blogging. Aren’t we lucky bloggers!!
This is an easy and delicious meal just right for early Spring. This used to be made on the top of the stove and was said to have bubbled away for hours until late, well after the wife had gone to bed and still be great for when the husband stumbled in after the pub. The sausages become so juicy and flavorful cooked this way in the oven and with me anything to do with bacon is a dream!!! I do lighten it up with chicken sausages instead of pork. Once you get this meal prepared you can sit back and have a green beer while it cooks!! The perfect #SundaySupper for St. Patrick’s Day. Enjoy!!!
- 1 Tbsp. canola oil
- 6 back bacon, cut into ½″ slices
- 3 medium onions, sliced
- 3 gloves garlic, minced
- 6 apple chicken sausage
- 4 medium potatoes, peeled and sliced thinly with a mandolin
- 3 carrots, sliced crinkle cut
- ½ tsp. ground sage
- 1 10 oz. can chicken stock
- Salt and pepper to taste
- Preheat oven to 350F. Heat the oil in a large fry pan and fry the bacon for 2 min. Add the onion and continue to cook for 5-6 min. until golden brown. Add the garlic and cook an additional minute. Remove from pan and set aside.
- Add the chicken sausage and brown on both sides for 5-6 min. This will not be cooked through.
- Butter a large deep baking dish and add the thinly sliced potatoes, season with salt and pepper. Layer the carrots on top followed by the onion mixture. Sprinkle with onion with sage, salt and pepper. Place the sausage on top and pour over the chicken stock. Cover and cook in the oven for 1 hour. Sprinkle with parsley. Serve and enjoy with bonnach or soda bread and a salad. Also goes great with a Guiness or red wine!!!
Green and Spring Dishes Menu Includes:
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
Apps, Bread, Salads, Soups and Dressings:
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
Main and Sides:
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!
My Irish grandmother would make these all time, these or potato scones and we loved them. I have not had these since she had made them so long ago. I miss my wonderful grandmother as she lived with us and was like a second mother to me. So many fond memories and her lovingly making these is one of them. She never had a recipe and I asked her countless times and she said “oh it is just a pinch of this and a mouthful of that”. Never had anything written down it was all in the feel. I attempted these last St. Patrick’s Day and I failed miserably!! You have to have mashed potatoes that are cold and have sat over night being the key I believe.
I made these and Amber thought she died and gone to Irish heaven!! She was stunned that I had never made them for her before!! I had to cut her off at 5 pancakes or I would not have had one. She devoured them. Ken was very thrilled to have some when he came home too and we enjoyed them with a nice big salad. Another vegetarian meal here but these of course would make a great side for sausages or corned beef for your St. Paddy’s Day celebrations. Crack open a Guinness and your are celebrating the day. They are crispy good on the outside and creamy and soft on the inside. A perfect potato pancake and just like how I remembered them.
Happy St. Patrick’s Day!! Enjoy!!
- 2 cups mashed potatoes
- 1 egg
- ¼ cup flour
- Salt, pepper and powdered garlic to taste
- Chives, optional
- Canola oil for frying
- In a medium bowl mix together the mashed potatoes, egg, flour, salt, pepper, garlic and chives if using.
- Preheat a large skillet with 2-3 Tbsp. of canola or enough to give a even layer in the pan.
- Form the potato mixture into patties and fry them for a couple of minutes until they are golden brown. Turn over and fry them on the other side. Serve hot with a sprinkling of chives.
Recipe adapted from Food.com by Thomas Danier
I was flipping through a cookbook I have that I have found some great recipes in before and came across this Cabbage and Potato Pie. The cookbook is The Lighthearted Cookbook brought out by the Canadian Heart Foundation. I thought this pie was a great vegetarian option for St. Patrick’s Day.We had it as an entree but could easily be used as a side dish. As you know if you follow our blog we do a lot of vegetarian options. I enjoy that at least once a week. It seems to take the hassle out of things too! This doesn’t taste “heart healthy” at all. It is rich and creamy with wonderfully mild cabbage flavor. Perfect with a big salad!! This “pie” was devoured. It will be another of our go to St. Patrick’s Day recipes. I hope you try it too! Enjoy!!
Happy St. Patrick’s Day!!!
- 1 lb. cabbage
- 4 medium potatoes
- ¼ cup skim milk
- 1 Tbsp. margarine or butter
- Freshly ground pepper
- 1½ Tbsp. margarine or butter
- 1 medium onion, chopped
- 2 Tbsp. flour
- 1 cup skim milk
- Salt, freshly ground pepper and nutmeg to taste
- Separate and trim cabbage leaves. Bring a large pot of water to a boil and add cabbage and cook for 5-10 min. or until tender. Drain and chop coarsely. Set aside.
- Boil potatoes in a large pot of boiling water until tender. Mash with milk, margarine and pepper to taste.
- Preheat oven to 350F. Meanwhile to make the cream sauce, in a medium saucepan melt the margarine and add the onion and cook until translucent. Stir in the flour and cook for 1 min. Add the milk slowly and cook stirring for 3-5 min. until the mixture comes up to a simmer and thickens. Season with salt, pepper and nutmeg to taste. Mix in cabbage.
- Spoon the cabbage into a 4 cup baking dish that is non-stick or spray lightly with cooking spray. Cover with the mashed potatoes and sprinkle with paprika. Bake for 20-30 min. or until heated through. Lightly brown under broiler before serving.
Recipe adapted from The Lighthearted Cookbook by Anne Lindsay