It got emailed to me today from the radio station and I was just wondering if anyone has ever heard of this?
Irish Potato Casserole
Layers of potatoes, tomatoes and Irish cheddar cheese.
In tribute to the Irish, a little history about the Great Potato Famine. In the 1800's the Irish were very poor and most subsisted solely on potatoes, which are rich in protein, vitamins, minerals and carbohydrates. They'd eat them for breakfast, lunch and dinner, sometimes with a little cabbage or fish on the side. In 1845 a fungus started killing off the plants and the wind spread the blight everywhere. Everyone thought that it would eventually go away and things would be back to normal, but it lasted for six years. It killed over a million people and another million fled to the U.S., penniless and starving. Here is where they began a new life.
(I can tell you that the potato famine is over, because when I visited Ireland 5 years ago, I got so tired of fried potatoes with every meal every day, I finally went into a little restaurant and said, ‘Could I please just have some broiled fish and a salad?' The waitress brought me fried fish with a side of fried potatoes and a salad – potato salad).
3 – 4 large Idaho potatoes
1 large onion, chopped
2 large tomatoes, peeled and chopped
About 8 slices of Irish cheddar cheese
Preheat oven to 350 degrees. Peel potatoes, cut into chunks and boil until tender. Drain water off potatoes and mash with a fork (don't use electric mixer). Season with salt and pepper and set aside.
While potatoes are cooking, sauté onion in a little olive oil until soft. Add tomatoes and simmer until almost all liquid is gone.
In a buttered 9” casserole dish, spread out half of the potatoes. Then put half the tomato mixture on top. Arrange 4 slices of cheese on top. Repeat. Bake for about 40 minutes, uncovered, until golden.
Irish Potato Casserole
Layers of potatoes, tomatoes and Irish cheddar cheese.
In tribute to the Irish, a little history about the Great Potato Famine. In the 1800's the Irish were very poor and most subsisted solely on potatoes, which are rich in protein, vitamins, minerals and carbohydrates. They'd eat them for breakfast, lunch and dinner, sometimes with a little cabbage or fish on the side. In 1845 a fungus started killing off the plants and the wind spread the blight everywhere. Everyone thought that it would eventually go away and things would be back to normal, but it lasted for six years. It killed over a million people and another million fled to the U.S., penniless and starving. Here is where they began a new life.
(I can tell you that the potato famine is over, because when I visited Ireland 5 years ago, I got so tired of fried potatoes with every meal every day, I finally went into a little restaurant and said, ‘Could I please just have some broiled fish and a salad?' The waitress brought me fried fish with a side of fried potatoes and a salad – potato salad).
3 – 4 large Idaho potatoes
1 large onion, chopped
2 large tomatoes, peeled and chopped
About 8 slices of Irish cheddar cheese
Preheat oven to 350 degrees. Peel potatoes, cut into chunks and boil until tender. Drain water off potatoes and mash with a fork (don't use electric mixer). Season with salt and pepper and set aside.
While potatoes are cooking, sauté onion in a little olive oil until soft. Add tomatoes and simmer until almost all liquid is gone.
In a buttered 9” casserole dish, spread out half of the potatoes. Then put half the tomato mixture on top. Arrange 4 slices of cheese on top. Repeat. Bake for about 40 minutes, uncovered, until golden.