Irish Potatoes Stuffed With Corned Beef Recipes

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IRISH BOILED DINNER (CORNED BEEF)



Irish Boiled Dinner (Corned Beef) image

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

Provided by Ann Hester

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h

Yield 6

Number Of Ingredients 5

1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

Steps:

  • Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
  • Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
  • Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g

CORNED BEEF BAKED POTATOES



Corned Beef Baked Potatoes image

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

4 large baking potatoes
1 tablespoon butter
1 medium onion, sliced
1-1/2 cups finely chopped cooked corned beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard, optional
1 cup shredded Swiss cheese
1/3 cup Thousand Island salad dressing
1/2 cup thinly sliced green onions or minced fresh parsley

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 POTATOES STUFFED WITH CORNED BEEF:



Irish Potatoes Stuffed With Corned Beef: image

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

4 medium baking potatoes
4 tablespoons butter or 4 tablespoons margarine
1/4 cup finely minced onion
1/4 cup finely minced green pepper
2 -3 tablespoons milk
1 teaspoon Worcestershire sauce
1 cup chopped canned corned beef
salt and pepper
3 cups water
1 teaspoon salt
2 teaspoons vinegar
4 eggs
minced parsley

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



Irish Stuffed Potatoes image

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

2 (10 ounce) russet potatoes
1 tablespoon butter
salt and pepper
10 tablespoons shredded kerrygold blarney castle cheese (divided)
6 tablespoons sliced and diced corned beef
2 tablespoons green onion tops

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

IRISH STUFFED BAKED POTATO



Irish Stuffed Baked Potato image

A marriage of Irish colcannon and potato for a delicious version of the baked potato. It's a meal in itself or a side with meat.

Provided by Jan Mowbray

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large baking potatoes
1 ½ cups finely chopped cabbage
½ cup finely chopped onion
4 slices bacon, chopped
½ cup milk
¼ cup butter
¼ teaspoon ground black pepper
salt to taste
¾ cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
  • Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
  • Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.

Nutrition Facts : Calories 508.5 calories, Carbohydrate 38.2 g, Cholesterol 79.1 mg, Fat 33.5 g, Fiber 5.3 g, Protein 15.2 g, SaturatedFat 17.4 g, Sodium 544.8 mg, Sugar 5 g

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