Category: recipes

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Potato and Mushroom Omelette

Serves 4

Cooking time:

Ingredients

  • 2 medium-sized Rooster potatoes, peeled and thinly sliced (apprximately 300g)
  • 1tbsp olive oil
  • 10g butter
  • 100g chestnut mushrooms, sliced
  • 5 medium eggs
  • 20ml milk
  • A dash of cream
  • 2tbsp chopped fresh parsley
  • Salt and milled pepper

To Cook

Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.

In a large frying pan add the olive oil and butter and cook the sliced mushrooms until soft, approximately 5 minutes. While the mushrooms are cooking preheat your grill to medium.

In a bowl lightly whisk the eggs, cream, parsley and a little seasoning.

Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set.

Serving Suggestions

Serve with fresh crisp salad.

 http://www.bordbia.ie/consumer/recipes/vegetarianrecipes/pages/potatoandmushroomomelette.aspx

For more delicious and healthy potato recipes visit www.potato.ie/recipes/

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Mango, Cucumber and Kidney Bean Salad

Ingredients

  • 1 mango, peeled, diced
  • ½ cucumber, cut in half lengthways, seeds removed and thinly sliced
  • 400g tin of kidney beans, drained and rinsed
  • 2 scallions, thinly sliced
  • Small handful of coriander leaves
  • Juice and zest of ½ lime
  • 1 tablesp. olive oil

To Cook

Place all the ingredients in a serving bowl, stir to combine, taste and season.

Serving Suggestions

This salad tastes great with our Spicy Chicken Kebabs or try with some Grilled Lamb Steaks.

http://www.bordbia.ie/consumer/recipes/side/pages/mangocucumberandkidneybeansalad.aspx

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Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Cook potatoes in boiling salted water for about 8 minutes or until almost cooked through. Add apples and cook for 5 minutes more or until potatoes and apples are tender; drain well. While potatoes are cooking, heat oven to 400° F and lightly butter an 11 X 7-inch baking dish. In a large skillet, cook bacon over medium-high heat for about 5 minutes or until golden brown and crisp, stirring frequently. Remove with a slotted spoon, then remove all but 2 tablespoons of bacon fat; add Kerrygold Pure Irish Butter to skillet. When butter has melted, add potatoes and apples. Toss well to coat with butter; cook and stir for about 5 minutes over medium-high heat to lightly brown. Transfer to prepared baking dish and top with cooked bacon. Bake for 15 minutes. Sprinkle with chives, if desired.

http://kerrygoldusa.com/recipes/buttery-irish-potato-and-apple-bake-with-bacon/

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Recipe: Butternut Squash Paleo Breakfast Hash

Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!

Ingredients

2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder

Directions

  1. Preheat the oven to 425 F.
  2. Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
  3. Pour the squash onto a baking sheet and spread out evenly.
  4. Bake the butternut squash for 20-25 minutes.
  5. In a large sauté pan heat the coconut oil over medium heat.
  6. Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
  7. Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
  8. Sauté the vegetables for an additional 5 minutes, stirring frequently.
  9. Use a spoon to create four small holes and add one egg to each hole.
  10. Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.

Nutrition information

Makes 2 servings.

Each serving contains:

Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg

Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.

Photo © BeingBrigid Functional Nutrition