I made Simon Pearce’s Vermont Cheddar Soup the other day and I couldn’t help but make the Simon Pearce’s Rory’s Scones to go with it! The soup, the scones, and a little real butter – there couldn’t be anything better on a cold, dreary, sleety March day! It’s enough to warm you from the inside out.
Ya gotta know I have a bit of a thing for Corned Beef. Heck, I and can hardly wait every year to make it for St. Paddy’s day! I even have a couple of recipes already on my site, Corned Beef & Cabbage Dinner for the Crockpot or Oven and a Whiskey & Marmalade Glazed Corned Beef. Both are delish but I just had to make an Instant Pot Corned Beef for this year. I’ve actually made it several times just to make sure
I got my fill I perfected it before I posted the recipe, here.
Do you love Shepherd’s Pie? Or Cottage Pie? It’s been a fave of mine since I was a kid. I have a recipe on my site made from ground beef, but the Shepherd’ Pie that will have me running to the kitchen (and the family running to the table) is this one: Shepherds Pie from Leftover Pot Roast.
Happy St. Paddy’s Day!! I’ve actually been cooking Irish recipes all week, but the standout is these potato nachos, in the style of McMullen’s Pub, located in Las Vegas, Nevada. So there’s the name: McMullan’s Irish Nachos. These are crispy, crunchy homemade potato chips loaded with cheese, crisped corned beef or other protein of choice, and pickled jalapenos. And sour cream, if you don’t forget to add it like I did before I took pics!
I’m already thinking about St. Paddy’s Day, are you? I bet if you love corned beef as much as I do, you might be! I haven’t decided yet what to make for this year; maybe another cocktail or two & and Instant Pot Corned Beef? In the meantime, here are over 20 recipes for St. Patrick’s Day.
Some of these recipes are 100 percent, Irish, others Irish-American and a few are just native to pretty much all of Great Britain. All are fun and delish – and if you like a little horseradish sauce with your corned beef, that’s here, too. Don’t judge! I am the Frugal Hausfrau, after all! 🙂
Many of these recipes are made with your leftover corned beef and a couple can be made with leftover stew, so save a bit back, if you can and you’ll be rewarded!
Click on a photo to take you to a recipe.
Ok, so they’re not Irish and they’re not really Nachos. But what Irish Pub Nachos are is ooey, gooey, cheesy potato deliciousness with the spiciness of nachos. And there’s bacon (or corned beef, if you have some) sprinkled throughout. You might call this an appetizer, but for us it was a fun meal.
I apologize coz I “over posted” today but I wanted you to see some of the options I use in/on these incredible Irish Pub Nachos. (links are at the bottom of the post)
First of all, these Irish Pub Nachos are just a little spiced up with home-made Wing Sauce. Do you make your own? It’s so super simple & you can customize your flavors. If you don’t want to go there, add a little taco seasoning, store-bought or home-made to your wing sauce. Taco Bell’s taco sauce is great on this, too. Just sayin’.
Now Ranch isn’t usually my thing, but everyone I know loves it (maybe everyone in the world?) so I ditched the plain old sour cream for this creamy Yogurt Ranch. Now neither the Wing Sauce or the Ranch HAS to be home-made, but you’ll thank me if you make the Ranch, and you’re welcome! 🙂 🙂 🙂
Get the potatoes right on this and it hardly matters what else you put on top! I like some brown and crispy and some a bit softer but err on the side of crispier. I bake, but frying is quicker – messier, but quicker. Once those potatoes are done, the rest takes just minutes.
As far as cheese, personally, I like a melty, not too aged (read grocery store) cheddar & a little Monterrey Jack. Sometimes I jazz it up with something with some real personality and sprinkle a little Bleu Cheese over the top. Or maybe a little Feta or Asiago.
Then go crazy and top with whatever favorite nacho toppings you want! Pickled Jalapenos or Cowboy Candy? Yes, please. Maybe a little salsa, a sprinkle of green onion or cilantro. Avocado would be great. Pickled Red Onions can’t be wrong, either.Print
Irish Pub Nachos
Fun potato “nachos” layered with cheese and corned beef or bacon. Serve with Home-made Yogurt Ranch and toppings of choice.
- Yield: serves 4 - 6
- 4 potatoes, peeled if desired & sliced thinly into rounds
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 to 4 tablespoons olive oil
- salt & pepper (be generous)
- a little Wing Sauce, store-bought or home-made, doctored with a little taco seasoning
- 6 to 8 ounces (or more) shredded cheddar cheese, taco cheese, or a cheddar jack blend
- 1/2 to 3/4 cup cooked chopped bacon pieces (abt 4 strips) or finely chopped cooked corned beef – see note on corned beef
- 6 ounces of a sharper cheese: bleu cheese, Parmesan, Feta, Asiago, optional
- Salsa or Pico de Gallo
- Ranch Dressing
- Cilantro, chopped chives, thinly sliced green onion to sprinkle on top, as desired
- Other toppings as desired: Avocado, Guacamole, Black Olives, Pickled Jalapeno, diced onion or red onion, etc.
In a container large enough to hold the sliced potatoes, add a teaspoon of salt and a good pinch of sugar (optional) and soak the potatoes for 30 minutes. Drain and pat dry (lay out on a clean kitchen towel, cover with another towel and lightly press.
In the meantime, preheat oven to 425 degrees F. Cut parchment paper to fit one very large or two smaller baking sheets with. There should be enough room so the potatoes are in a single layer. Place the pan or pans in the oven to preheat.
When potatoes have soaked and are dried, lay them out on the parchment sheet or sheets, sprinkle generously olive oil, toss and rub, then sprinkle with salt and pepper. Spread into a single layer. Remove a baking sheet from the oven and slide the parchment carefully, with the potatoes on top, onto the baking sheet.
Place in oven and bake for a total of about 35 to 40 minutes, turning and rotating the pans once or twice and with a thin spatula, turning the potatoes and rearranging and removing as necessary. Bake until lightly browned and crisped.
Remove potatoes. If using more than one tray, put all the potatoes together, spread out on a single tray. Turn oven up to 475 degrees. Drizzle potatoes with a little Wing Sauce. Using about 1/2 the cheddar, sprinkle over the potatoes. Sprinkle with bacon or corned beef, then the secondary cheese of choice and top with the remaining cheddar.
Bake about 10 minutes, rotating as necessary. Remove from oven, garnish and eat immediately, accompanied by Ranch, Pico de Gallo or Salsa.
If you’d prefer to fry the potatoes, preheat oil to 375 degrees f. Working in batches, place potatoes into hot oil and fry until golden brown. Drain on paper bags or paper towels and proceed with recipe.
For corned beef: you can add diced or shredded cooked corned beef but this is even better if you heat a tablespoon of oil in a small skillet, heat and add the corned beef, tossing and cooking until it’s a little crispy on the edges.
Links for Home-made Taco Seasoning, Home-made Wing Sauce and Home-made Ranch and Pico de Gallo are at the bottom of the post. Follow the links.
you might also like
I had so much fun experimenting with Bailey’s frosting – I think I was covered with frosting by the time I was done. I seriously wanted a Bailey’s frosting that actually tasted of Bailey’s and here it is…and it has a generous full cup of Bailey’s!
I love love love me some French Onion Soup! It’s just a beautiful thing and I fell in love with at my first bite, decades ago! For St. Patrick’s day, though, I wanted to change things up. I’ve been dying to try out one of the Guinness & Onion Soups I’ve seen floating around. How could I resist, really? Deep, rich Guinness flavor, caramelized onions, and then there is that toasty, melty broiled Cheddar Cheese Crouton floating on top.
First, I have to tell you the story about how I found the Hashbrown Omelette, or if you’d like to call it, the omelette of awesome deliciousness. This omelette is a layer of beautifully cooked hashbrowned potatoes topped by a thin layer of egg, cheese, ooey and gooey, & a filling of your choice. Then, the whole works is folded over into a crispy, crunchy, on the outside, cheesy, creamy, on the inside, breakfast.
First of all, no need for congratulations; I’m not pregnant! If I were, I’d have ice-cream with this. 🙂 I’ll admit, though, this is a decidedly different combination of ingredients, perhaps a bit odd, and it might just cause cravings! Flavorful corned beef, tart sauerkraut, sweet pickle and a touch of cheese all tucked into a crispy, tender pan-fried dumpling. See, nothing is sacred any longer…
This is an adaptation of Connemara Soup from the Simon Pearce Restaurant in Vermont. A rich tomato soup flavored with bacon (or as I did today, Corned Beef) and brimming with tomato, potatoes and healthy cabbage. If you’ve made a Corned Beef Dinner, a little left over Corned Beef and the vegetables can be diced up to make this tasty soup. Best of all, you can use some of that broth* from the Corned Beef Dinner, defatted, of course.
Way back in the day when my parents threw the occasional party, this little spread would be made. I still remember the sweet little silver plated bowl Mom put this in. It was one of our dog’s trophies. Yep. There was a little engraving on the bottom!
For years I’ve made Ballymaloe’s Brown Soda Bread, and we’ve always liked it, but this year I decided to try their white for my St. Patrick’s Day dinner. I don’t know what the hold out was on my part – some nod to tradition combined with a commitment to eat more whole grains. I feel like a sinner, but this bread is so beautiful!
This Beef & Guinness Stew is a wondrous thing – a rich, heady stew that rides the fine line between the richness of the gravy and slight bitterness of the Guinness; a stew that balances so closely neither sweet or bitter is detected; instead all melds into one glorious and delicious concoction. Even better, it’s topped off with puff pastry! (If you want to, and I know you do! Or maybe that’s just me?) Let’s just say if you do, you’ll look like a genius when you bring this to the table!
Irish Pub Salad is just chock full of all of my favorite things! It’s as if you took all the best things from one of those old tired salad bars from the ’90s, except everything is updated and fresh and then you topped it all off with a marvelous, creamy dressing. I mean, just look – there are hard-boiled eggs and pickled beets in this salad. And tomatoes, red onion, radishes (and other veggies if you’d like) and don’t forget the sprinkling of bleu cheese!
Bailey’s Irish Cream. I remember my first taste. I was barely legal but didn’t have my license with me, and my Dad, his wife, and their friends vouched for me. That probably doesn’t happen anymore. They just really thought I should try Bailey’s. I agree, and think everyone should, especially with St. Paddy’s day around the corner?
When I was a child, it seemed this sauce was almost ubiquitous! It would sneak into Church suppers and funeral luncheons, it was served at school hot lunches, in diners, and sometimes found its way home to appear on some dessert or another.
I have been making this recipe for Irish Bread Pudding literally since I was a kid – if a teenager is a kid, anyway. I begged the recipe from my friend Cassie’s Mom after I had it at her house. (What kind of kid does that? Maybe I was destined for a food blog even then, although at that time we had our phones hard-wired in and some of us were still on party lines and no one even dreamt of the internet!) It was my first taste ever of bread pudding and it was a revelation.
Irish Apple Pie Cake – there are many names for this part cake, part pie dessert, and just as many recipes. I’ve usually see it as some variation of Irish Apple Pie Cake or Irish Apple Cake and sometimes it’s called a Kerry Cake. And the recipes vary just a bit, too, although they all contain chunks of apple and are made with what is really more of a wet pastry dough than a cake dough.
I just absolutely love Custard Sauce – Creme Anglaise. I don’t see it a lot these days, but you probably know it. It’s the luscious vanilla dessert sauce that taste’s like the best premium ice-cream you can imagine and it’s also the base sauce for Floating Islands and a thinner version is used sometimes for our classic Egg Nog. Really, it’s just a thinner, saucy homemade pudding. Yum!
Potato Cakes – are they Irish? I grew up with them (my Mom was Catherine, my Grandma Irene, my Great Grandma was Lizzie and I’m a Mollie) but I suspect even cooks that weren’t Irish made these beautiful little cakes when they had leftover mashed potatoes. What I do know is that Traditional Irish Potato Cakes are delicious, maybe even better than the original mashed potatoes they are made from. And for me, that’s sayin’ a lot coz I do love love love me some mashed potatoes!
So you’re not Irish? It doesn’t mean you can’t take advantage of the sales at the grocery store. And if you want to celebrate it like the real Irish Catholics, go to Mass, enjoy the parade, and go home to a humble dinner and an evening with your loved ones. Leave the heavy partying to the 20 some things…well, maybe one beer!
While Corned Beef Hash is wonderful, it does require some attention. These little Corned Beef Hash Cups are not just “cute” they save a bit of the last minute labor. One might very well be justified in feeling quite brilliant bringing these to the table for brunch! A crunchy little potato cup, softer, creamier potatoes in the middle, a layer of Corned Beef and a gorgeous egg on top, done as soft or as hard as you’d like.
I get super psyched over St. Patrick’s Day! It’s not the parades that get me going, it’s not the partying: It’s the Corned Beef Cabbage Dinner. I love love love me some of that luscious, briny Corned Beef and the potatoes, carrots, and cabbage that goes with it. All those veggies flavored by that broth. Heaven!!