Celebrate the Luck of the Irish

By Jacqueline Gomes, RDN, MBA

When you think of St. Patrick’s Day thoughts of Irish potatoes, soda bread, corned beef and cabbage are just a few of the traditional favorites that come to mind. But if you think potatoes are a worthless starch, think again…

This delightful spud is brimming with nutrition!

• Potatoes contain an excellent source of vitamin C and a good source of potassium.
• Potatoes are more energy-packed than any other popular vegetable and have even more potassium than a banana.
• Versatile and delicious, potatoes can be enjoyed cold, hot, baked, mashed, sautéed and many other tasty ways!

Traditional Irish Potato Bread needs no time to rise, so you can spend less time cooking and more time enjoying this homemade snack. Serve this Irish Potato Bread along side corned beef and cabbage for a fun and hearty meal.

Irish Potato Bread

Prep: 65 minutes

Bake: 55 minutes

Makes: 16 slices

Ingredients

• Two 3/4-lb red or russet potatoes
• 1 large egg plus 1 large egg white
• 1/3 cup canola oil, plus additional for greasing the baking sheet
• 3/4 cup fat-free milk
• 2 tablespoons minced chives (or the green part of a scallion)
• 1/2 teaspoon caraway seeds or fennel or cumin seeds
• 3 1/4 cups all-purpose flour, plus additional for dusting and kneading
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt

Preparation

1. Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.
2. Position the rack in the center of the oven; preheat the oven to 375 degrees F. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.
3. Peel the other potato and grate it through the large holes of a box grater. Squeeze of any excess moisture; add to the riced or mashed potatoes.
4. Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough.
5. Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable. Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its center, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2 inch.
6. Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving.

Makes 1 large loaf (16 slices).

Recipe source: Potatoes USA®

Image: Jacqueline Gomes, RDN