Irish Potatoes Stuffed With Corned Beef Food
CORNED BEEF BAKED POTATOES
Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.
Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.
IRISH CORNED BEEF AND CABBAGE
A traditional corned beef and cabbage recipe. Extra spices are added to the packet that comes with the brisket for more robust flavor.
Categories Beef/Pork Other Other Beef/Pork Dinner Beef/Pork Dinner
Yield 6
Number Of Ingredients 12
Steps:
- Cover the brisket with 1 inch of water and bring to a boil. Then lower the heat to simmer. Skim off any foam.
- Add all of the spices and vinegar and simmer until tender. About 50 minutes per pound. Remove the brisket when tender and keep warm.
- Reduc e the broth and then add the onions, carrots and potatoes and cook until tender.
- Add the cabbage wedges the last 15 minutes and cook until just tender. Do not overcook.
- Put the brisket back in and heat through.
- Slice the brisket against the grain.
- This recipe makes 6 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
25 AUTHENTIC IRISH APPETIZERS
Try these Irish appetizers for starters everyone will feel lucky to eat! From potato skins to nachos to Guinness dip, get a taste of Ireland with these easy recipes.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
IRISH POTATOES STUFFED WITH CORNED BEEF:
Baking potatoes stuffed with onion, green pepper, and canned corned beef and topped with poached egg.
Provided by Olha7397
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
- Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
- When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
- Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
- Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
- NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
- Irish Cooking.
Nutrition Facts : Calories 306, Fat 16.9, SaturatedFat 9.1, Cholesterol 243.1, Sodium 760.4, Carbohydrate 29.8, Fiber 2.8, Sugar 2.4, Protein 9.4
IRISH STUFFED POTATOES
Make and share this Irish Stuffed Potatoes recipe from Food.com.
Provided by Teddys Mommy
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pierce 2 (10-oz) russet potatoes with a fork; microwave on HIGH for 10 minutes or until soft when gently squeezed.
- Cut in half and fluff potatoes with a fork; season each with 1/2 tablespoons butter and salt and pepper to taste.
- Top each potatoe with 2 tablespoons shredded Kerrygold Blarney Castle Cheese (Raley's Deli), 3 tablespoons sliced and diced corned beef, 1 tablespoons sliced green onion tops and another 2 to 3 tablespoons cheese.
- Bake at 400F for 10 minutes.
Nutrition Facts : Calories 501.1, Fat 23, SaturatedFat 14.4, Cholesterol 59.7, Sodium 730.1, Carbohydrate 55.8, Fiber 6.4, Sugar 2.4, Protein 19.6
20 WAYS TO USE LEFTOVER CORNED BEEF
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a corned beef in 30 minutes or less!
Nutrition Facts :
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- Meanwhile, wash your baking potatoes, then while they are still wet, sprinkle them with salt. Set them in the oven to bake at 350 F for about an hour or until when you pierce them with a fork, they are easily pierced and soft inside.
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