Post by wilderness on Sept 27, 2018 9:29:37 GMT -5
Irish Potato Salad-Birdy
Source: Ari LeVaux writes Flash in the Pan, a syndicated weekly food column that’s appeared in more than 50 newspapers in 25 states. Ari lives in Montana and New Mexico and can be reached at flash@flashinthepan.net.
1 medium cabbage, cut into 6 or 8 wedges
3 large potatoes (or more smaller ones), cut into inch-thick pieces. Peeling optional.
4 or so slices of bacon, chopped
1 cup chicken stock
3 cloves garlic, sliced
1 large onion, sliced thinly
Vinegar
Mayonnaise
Preheat the oven to 375F.
While it heats, brown the bacon, and add the onion.
Add the cabbage and potatoes to a baking dish.
When bacon is crispy and onions translucent, gently toss them with the potatoes and cabbage, along with the raw garlic slices.
Add the stock. Cover with a lid or foil, and bake for one hour.
Source: Ari LeVaux writes Flash in the Pan, a syndicated weekly food column that’s appeared in more than 50 newspapers in 25 states. Ari lives in Montana and New Mexico and can be reached at flash@flashinthepan.net.
1 medium cabbage, cut into 6 or 8 wedges
3 large potatoes (or more smaller ones), cut into inch-thick pieces. Peeling optional.
4 or so slices of bacon, chopped
1 cup chicken stock
3 cloves garlic, sliced
1 large onion, sliced thinly
Vinegar
Mayonnaise
Preheat the oven to 375F.
While it heats, brown the bacon, and add the onion.
Add the cabbage and potatoes to a baking dish.
When bacon is crispy and onions translucent, gently toss them with the potatoes and cabbage, along with the raw garlic slices.
Add the stock. Cover with a lid or foil, and bake for one hour.
Remove from oven and cool 15 minutes. Season with salt and pepper. Serve as a side dish, alongside your corned beef, underneath a fried egg or atop a bed of lettuce. It's versatile, and delicious all by itself.
One can also add beans and salsa, for a Mexican version.
