Bord Bia’s National Potato Day 2020 will take place tomorrow, Friday October 1. The annual celebration honours one of Ireland’s favourite foods, the delicious and versatile potato.
Bord Bia is encouraging people to get involved on #NationalPotatoDay by joining the conversation online @bordbia and enjoying a delicious potato recipe, like one of these three quick and tasty dishes:
Potatoes are naturally gluten free, fat-free, and a nutritional powerhouse, containing carbohydrates, fibre (even more so when eaten with the skin on ) and vitamin C - ideal for all diets and life stages.
Cajun spiced chicken potato hash
Cooking time: 30 minutes.
Serves four.
Ingredients
4 medium Rooster potatoes (approximately 600g )
2 tbsp rapeseed or olive oil
4 large chicken thighs, quartered (or use two chicken breasts sliced into large pieces, if preferred )
120g chorizo, cut into 1 cm-thick slices
2 onions, peeled and thinly sliced
2 red peppers, seeded and thinly sliced
4 garlic cloves, peeled and chopped
4 tsp Cajun seasoning
2x 400g tin of chopped tomatoes
400ml chicken stock
Salt and freshly ground black pepper
Method
Cut the raw potatoes into 2cm cubes and season the chicken with salt and pepper.
Heat the oil in a small frying pan and brown the seasoned chicken about three minutes each side, until golden and crispy. Remove from the pan and add the chorizo. Cook for several minutes until crispy.
Lower the heat and add the onions to the pan, cooking for about 10 minutes until soft. Add the peppers, garlic, and Cajun seasoning and cook for another five minutes.
Add the potatoes, tomatoes, chicken, and stock and bring to the boil. Reduce heat and simmer for 20 minutes, checking that the chicken is cooked through. Season to taste before serving.
Pan-seared cod with potatoes and chorizo
This flavoursome dinner recipe is perfect for a midweek pick-me-up, and is quick and easy to make.
Cooking time: 30 minutes.
Serves four.
Ingredients
2 medium Rooster potatoes (approximately 400g )
4 x 150g cod fillets, skin removed
1 tbsp rapeseed or olive oil
100g chorizo, finely chopped
0.5 tsp smoked paprika
1 red pepper, seeded and thinly sliced
150g spinach, roughly chopped
Salt and freshly ground black pepper
Method
Preheat your oven to Gas Mark 4, 180°C (350°F ).
Peel and cut the potatoes into cubes. Bring a saucepan of water to the boil. Add the cubed potatoes and cook until tender, drain. Place a large frying pan over a medium-high heat, season the cod fillets with salt and freshly ground pepper and rub the oil all over. Pan fry for five minutes, transfer to an oven tray, and cook in the oven for about 10 minutes, depending on the thickness of your cod.
Meanwhile, in the same pan, add the chorizo and a little more oil if required. Cook the chorizo over a medium heat until the fat is released, next add the potatoes and sprinkle with the paprika. Continue frying until the potatoes start to crisp on the edges, stirring every so often.
Add the peppers and spinach, cover with a lid, turn the heat down, and cook until the chard wilts. Divide the potato and chorizo mixture between your plates, top with the cod and serve.
This dish works wonderfully well with haddock, hake, and all other white fish.
Potato cakes with broccoli and cheddar
Potato cakes are a great way to use leftover mash, and can be made ahead of time and frozen. Enjoy as a snack, or top with different ingredients for a tasty meal at any time.
Cooking time: 40 minutes
Serves four.
Ingredients
500g (leftover ) mashed potatoes (approximately four Rooster potatoes )
Cold-pressed rapeseed oil, for cooking
1 head of broccoli, chopped into florets
50 g of cress
60g cheddar, grated
3 large eggs, beaten
100g breadcrumbs
Salt and freshly ground black pepper
Method
Heat a splash of oil in a saucepan over a low heat. Add the broccoli and season well. Cook for 20 minutes until the broccoli is soft and caramelized. Remove from the pan and chop into small pieces.
Combine the broccoli, cheddar, potatoes, eggs, and one-third of the breadcrumbs. Season well, then combine and shape into patties. Place the remaining breadcrumbs in a shallow bowl. Toss the broccoli and potato cakes in the breadcrumbs to coat.
Preheat the oven to Gas Mark 1, 140°C (375°F ). Place a large baking tray in the oven to keep warm.
Heat a thin layer of oil in a large, heavy-based, pan over a medium heat. Working in batches to avoid crowding the pan, cook the broccoli and potato cakes for two to three minutes per side until browned. Transfer the finished cakes to the tray in the oven to keep warm while you cook the remainder.
Serve warm.
