Irish dishes just in time for St. Patrick's Day

Bubble and Squeak Potatoes Cakes with Roasted Cornish Hen and Mushrooms

 

5oz    cabbage sautéed and cooled

5oz    cooked bacon ends and pieces

1T    chopped parsley

1ea    bunch scallions, chopped

1lb    cooked potatoes, mashed

1ea    egg yolk

 

Directions:

 

Mix together the cabbage and bacon stir into the potatoes season and stir in the egg, parsley and scallion.

Divide into 6 pieces and form into patties dusting with flour as needed, refrigerate for 1 hour or longer.

Pan fry each cake 4-5 minutes per side until browned and hot.

Carve roasted hen and place over cake with sautéed mushrooms.

 

(can also be served with soft poached egg or salad greens)

 

Smoked Salmon and Avocado Frittata

 

1ea    avocado

2T     lime juice

2T     butter

8oz    smoked salmon, flaked

1sm   onion, minced

4T     scallions, chopped

1ea    tomato, peeled and seeded, chopped

cilantro for garnish.

 

Avocado Vinaigrette

 

1/3ea    avocado

2T       lime juice

1T       minced onion

2T      cilantro, chopped

2oz    olive oil

 

Directions:

 

Mix all together and press through a strainer if you want.

Heat a saute pan over medium heat sauté the salmon and onion for a couple minutes, whisk together the eggs with a dash of salt and pepper. Slowly add to the pan stirring until soft curd forms. Stir in the diced avocado, lime and scallions, mix together and turn down heat, cover and cook  3-4 minutes until set.

 

Invert onto cutting board, cut in quarters, serve each slice with some fresh greens and avocado vinaigrette.