Learn how to make a traditional Irish breakfast

This delicious breakfast will make Irish eyes smile this St. Patrick’s Day. Chef Catherine Fulvio, author of “Catherine’s Italian Favorites,” runs the Ballyknocken Cookery School and House, in County Wicklow, Ireland, and she shared her recipes.

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Rating:
( rated)
Servings:
Serves 4 to 6 Servings

Ingredients

    • 2 pounds potatoes, roosters - really important that these potatoes can be mashed, i.e., not the soapy potatoes
    • 1/2 cup or less creme fraiche (may need more if mixture is too dense as it depends on the potatoes available each season)
    • 1 heaped tsp Dijon mustard
    • 3 egg yolks
    • 3 tbsps spring onions, finely sliced
    • 4 tbsps flour to bind, plus extra to roll
  • To serve

    • 2 pounds potatoes, roosters - really important that these potatoes can be mashed, i.e., not the soapy potatoes
    • 1/2 cup or less creme fraiche (may need more if mixture is too dense as it depends on the potatoes available each season)
    • 1 heaped tsp Dijon mustard
    • 3 egg yolks
    • 3 tbsps spring onions, finely sliced
    • 4 tbsps flour to bind, plus extra to roll

Preparation

Baking Directions:

Cook the potatoes in a pan of boiling salted water until tender, drain well and mash with a potato ricer. Add the creme fraiche, egg yolks, mustard, salt and pepper and mix well. Add the 4 tbsps flour to bring the potatoes to kneading texture. Sprinkle additional flour on the work surface. Place the dough on top and roll to about an inch and a half high. Cut into shapes with a 4-inch scone cutter In a frying pan, melt the butter and add the sunflower oil and fry the cakes gently on both sides until golden brown. To serve, mix the sour cream, chives, lemon zest, pepper and lemon juice to taste. Place a dollop on top of each potato cake, followed by the smoked salmon or smoked trout. Garnish with chives.

Sweet scones
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Rating:
( rated)
Servings:
Makes 17 scones approximately Servings

Ingredients

    • 4 cups plain flour
    • 2 3/4 tsps baking powder
    • 2 level tbsps sugar
    • 1 stick chilled butter
    • 1 1/4 cups milk, approximately

Preparation

Baking Directions:

There is nothing more mouthwatering than scones straight from the oven, butter melting onto them, a good dollop of homemade raspberry or strawberry jam and topped with freshly whipped cream! Preheat the oven to 450 F.Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add most of the milk. Mix to a soft dough, adding all of the milk if required.Turn out onto a floured surface and knead lightly. Roll out to about 1 inch thickness. Dip the cutter into flour and cut the dough into rounds of 1½ inch.Place scones on a floured baking tray, glaze with the beaten egg and put immediately into the hot oven. In 15 minutes approximately, the scones should have risen and have a golden top. Enjoy with Irish butter and homemade jam!

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