How To make Irish Potato Pie
6 large eggs
1/2 cup green onions
chopped
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces Swiss cheese :
grated
3 cups cooked potatoes peeled and diced
4 ounces ham :
diced
1/2 cup green bell pepper -- chopped
1/2 cup half and half
Preheat oven to 350 degrees F. Generously butter 9-inch pie dish. Whisk eggs, onions, salt and pepper in large bowl. Add potatoes, cheese, ham, bell pepper and half and half. Stir to blend. Pour into prepared dish. Bake until set, about 1 hour 20 minutes. Cut into wedges.
How To make Irish Potato Pie's Videos
Irish Potato Pie 1914
Here’s an unusual recipe from a hundred year old Methodist cookbook. The 1914 Hamilton Cook Book, compiled by the ladies of First Methodist Episcopal Church in Hamilton, Ohio, includes a recipe for Irish Potato Pie. There are a lot of savory potato and meat pies and endless recipes for sweet potato pies, but a dessert pie using white potatoes? We had to try this recipe.
Church cookbooks are time capsules of treasured family recipes. Our United Methodist Table is trying out some of these vintage favorites. Visit our website for more recipes and stories about food and fellowship:
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Irish Potato Pie
It is so much fun watching Lisa's earlier videos and seeing her peak down into camera view and listen to her storytelling. This recipe was special for her boss who is of Irish descent. Pie for a main course? Sign me up.
The best potato meat pie you've ever seen!
INGREDIENTS:
• 600 g of ground beef
• Salt and black pepper to taste
• 1 onion
• Scallion
• 1/2 carrot
• 1 tablespoon of tomato sauce
• 1 clove of garlic
• Rosemary and bay leaves
• 100 ml of red wine
• 2 tablespoons of soy sauce
• 100 ml of chicken broth
• 1/2 cup peas
• 1 kg of potatoes
• 2 eggs
• Butter
• 70 ml of milk
• 1 tablespoon of wheat flour
• Grated mozzarella cheese
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GF Vegan Classic Irish Potato Pie
Perfect for St. Patrick’s Day or anytime of the the year. Nutrient dense potatoes are the star of this recipe with some added help. Make sure to subscribe for more recipes.
INGREDIENTS
2 1/2 pounds Yukon Gold potatoes cubed
2 teaspoons sea salt
5 large cloves garlic minced
2 tablespoons vegan butter
1 Flax Egg ( 1 tablespoon flax meal + 3 tablespoons water)
1/2 cup shredded vegan Parmesan cheese ( I like VioLife brand)
1 tablespoon dried oregano
1/2 tablespoon sea salt
1/2 tablespoon ground black pepper
1/2 tablespoon onion powder
1/2 cup Panko breadcrumbs ( I like Ian’s brand)
2 tablespoons vegan milk
2 tablespoons cornmeal
Instructions
Preheat oven to 350 degrees F.
Cut potatoes into 1 cubes. To a medium size saucepan, add potatoes and salt. Add enough water to cover potatoes at least 1. Bring to a boil then reduce heat to medium. Continue cooking until potatoes are just fork tender.
Drain potatoes and let cool a few minutes. Next using a handheld masher, mash to combine but still retaining a chunky-like texture. Stir in vegan butter.
To a small mixing bowl add flax meal and water and let sit 5 minutes. Then add the Parmesan cheese, oregano, onion powder, garlic, sea salt, black pepper, and bread crumbs. Stir to combine. Add the vegan milk and stir.
Add the wet mixture to potatoes and stir gently to coat.
Into a prepared 9 round pie pan, sprinkle cornmeal in an even layer across the bottom. Pour in entire potato mixture. Gently press evenly into pan and smooth the top, so it looks like a pie.
Bake 45 minutes, until lightly golden brown. Allow to stand 10 minutes before slicing. Serve warm or room temperature. I like mine with a dollop or sour cream and green onion on top. Enjoy.
Stays in the fridge up to 5 days or the freezer for a month.
Potato pie: a delicious dinner idea
The perfect dinner idea!
INGREDIENTS
600g potatoes
1 cup of water
breadcrumbs
mortadella
fontina cheese
olive oil
salt
Parmesan cheese
oregano
rosemary
DIRECTIONS
Thinly slice the potatoes, put them in a bowl with some water and then dry them. Start assembling the pie in a springform pan: first, cover the bottom of the pan with some breadcrumbs, followed by a layer of potatoes, mortadella, cheese and another layer of potatoes. Season with olive oil, salt, rosemary, and oregano. Bake at 180°C for 20 minutes.