As St. Patrick’s Day draws closer, I plan to share more Irish recipes from my articles Ireland and St. Patrick’s Day. It may seem as if there is a maze of articles at Savorys by Shenanchie, and I realize it’s sometimes difficult to pick through them all.

 

The following recipe is one I make all year long; the dish is simple, filling and full of wonderful flavors.

 

Irish Bacon & Cabbage

2 LBS. bacon

½ green cabbage

½ white cabbage

8 potatoes (peeled)

Salt and pepper to taste

3 TBS. butter

1 TBS. parsley

 

Cover the bacon with cold water in a large pot, and bring to a boil. Drain. Cover with fresh cold water, and bring to a boil again. Simmer for about 30 to 35 minutes. Remove the outer leaves of the cabbage, and cut the cabbage heads in half. Add to the pot and simmer for at least 20 minutes. Remove the bacon to a chopping board, and carve into thin slices. Drain the cabbage, and season to taste with salt and pepper. Chop into pieces, and add butter, mixing in. Peel and boil the potatoes until they are tender but not mushy. Chop into bite-sized pieces and add to the cabbage/bacon mix. Top with parsley and stir well.

 

If you’re in the mood for a hearty breakfast, take a stab at the next dish:

 

Irish Omelette

4 large eggs

4 to 6 potatoes, mashed

Juice of 1 lemon

3 TBS. chopped chives or green onions

Salt and pepper to taste

2 TBS. butter

 

Separate the eggs and beat the yolks. Add this to the mashed potatoes, and mix well. Then add the lemon juice, green onions, salt and pepper. Melt the butter in an omelette pan (or a large frying pan). Whisk the egg whites until they are stiff, and stir them into the potato/egg mixture. Pour this into the heated pan on top of the butter, and cook until a golden brown on both sides. Place under a broiler for a few minutes to puff up the omelette, and serve at once.

 

Both recipes are from my article titled St. Patrick’s Day.