Irish
Side Dish Recipes
Whether Winter or Summer, we have
plenty of Irish Side Dish Recipes, as well as other
favorite side dish recipes. These are all delicious
additions to your entree or buffet table.
Roast Sweet Potatoes
2 lbs. sweet potatoes
1/4 c. olive oil
salt and freshly ground
pepper
parsley to garnish
Preheat oven to 400F. Peel the sweet potatoes
and cut into large chunks. Toss in olive oil to coat
and season to taste
Place
in a baking pan, cover with foil and roast for
20 minutes. Remove the foil and roast
uncovered for 30 minutes longer or until
cooked through and
golden
brown. Garnish with parsley. Yield: 8 servings
Orange Glazed Carrots
1 c. orange juice
4 tbsp. granulated sugar
5 tbsp. butter
1 pinch red pepper
15 carrots, peeled and halved lengthwise with stalks
still attached
Preheat oven to 350F. Place the juice, sugar, butter
and red pepper in a saucepan and simmer until butter
and sugar have melted to make a glaze. Place carrots
into an oven proof dish and pour over the glaze. Bake until the carrots are
tender.
Yield: 12 servings
Potato & Leek
Bake
5 tbsp. butter, divided
2 lg. leeks, sliced
2 tbsp. minced garlic
2 lbs. baking potatoes, peeled (about 4 medium)
1 c. heavy cream
1 c. milk
3 eggs
2 tsp. salt
1/2 tsp. pepper
3 slices day-old dense white bread
2 oz. shredded Parmesan cheese
Oven
375F
Preheat oven to 375F. Generously grease shallow 10
cup baking dish with 1 tablespoon butter; set aside.
Melt 2 tablespoons butter in large skillet over medium
heat. Add leeks and garlic. Cook and stir 8 to 10
minutes or until leeks are softened. Remove from heat;
set
aside.
Cut potatoes crosswise into 1/16 inch slices. Layer
half the potato slices and top with half the leek
mixture. Repeat layers. Whisk cream, milk, eggs,
salt and pepper
in medium bowl until well blended; pour over vegetables
in the baking dish.
To prepare bread crumbs, cut bread slices into
1 inch pieces and place in food processor; process
until fine
crumbs form. Measure 3/4 cup crumbs; place in
a small
bowl and mix with Parmesan cheese. Melt remaining
2 tablespoons butter and add to crumb mixture;
stir. Sprinkle crumb mixture evenly over vegetables.
Bake
50 to 60 minutes or until top is golden and
potatoes are tender. Let stand 5 to 10 minutes before
serving. Yield: 6 to 8 servings
Tangy Shredded Beets
2 tsp. cornstarch
1/4 tsp. salt
1/2 tsp. grated orange peel
dash pepper
dash allspice
1 can (16 oz.) whole baby beets, drained, reserving
1/3 cup liquid
2 tbsp. cider vinegar
1 tbsp. orange juice
Shred
the beets in a food processor; set aside. Combine
cornstarch, salt, orange peel, pepper and allspice
in medium sauce pan. Whisk in beet liquid, vinegar
and orange juice. Cook on medium heat until thickened, stirring constantly.
Add beets and continue cooking until beets are thoroughly heated. Yield:
4
servings
Roasted Mustard Potatoes
1/2
c. Lakeshore
Strong Irish Mustard
or
other spicy mustard.
1/2
c. olive oil
3 lbs. new potatoes or red skinned potatoes
2 medium onions, sliced (about 1-1/2 cups)
Chopped parsley for garnish
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Oven
400F.
Scrub
the potatoes leaving skins on, then cut into 1-1/2
inch cubes. In a small bowl, combine mustard
and oil. In a large bowl, combine potatoes, onion
and mustard mixture, tossing to coat well. Spread
evenly
on baking sheet.
Bake
at 400F for 45 to 50 minutes, or until the potatoes
are tender and crispy. Garnish with chopped
parsley
and serve. Yield: 6 servings
Boxtie
1 lb. boiled mashed potato (2 cups)
1 lb. grated raw potato (2 cups)
2 teaspoons salt
1/2 lb. flour (1 cup)
I
find it much easier using a
cast iron griddle
 for
this recipe for Boxty.
Mix
ingredients together; divide in half and cook on
a preheated griddle or 10 inch frying pan on medium
heat, flipping once when the outside edges look
dry
and golden brown.
Yield:
2 large potato cakes
More
information on our Boxtie story
page.
Tyna’s
Irish Egg & Potato Salad
5
pounds potatoes, boiled, cooled, peeled, coarsely chopped
1 dozen eggs, hard boiled, cooled, peeled, coarsely chopped
1 small sweet onion, finely chopped
3 stalks celery. finely chopped
2 cups mayonnaise
2 tablespoon Lakeshore Irish Pub Mustard
2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Combine
all ingredients in a large bowl and mix till everything
is coated with dressing.
Turn
out onto a platter or large serving bowl and sprinkle
with a pinch of paprika.
Refrigerate
and serve chilled.
In
addition to the Irish Boxtie and Potato Salad
recipes above here are some of our very favorite
side
dish recipes
for you to
try.
Mustard Scalloped Potatoes
6 potatoes, peeled and sliced
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1-1/4 cups Alfredo sauce
2 tablespoons Lakeshore Old Irish Mustard
1/4 teaspoon dry mustard powder
1 cup evaporated milk
1/2 cup grated Parmesan cheese
1/8 teaspoon pepper
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
Oven
350
Place
potatoes in 3-4 quart casserole. In heavy skillet,
cook onion and
garlic
in olive oil over medium heat until tender,
4-5 minutes. Add to potatoes in casserole.
In
medium bowl combine
remaining ingredients and mix until blended.
Pour over vegetables, cover and cook for 1
hour at 350.
Uncover and bake 30 minutes longer. Yield:
6 servings
Glazed Carrots
1 Pound Carrots, pared,
cooked whole and cooled
1/3 Cup brown sugar
2 Tablespoons butter
Cut
carrots into 1/2 inch slices. Melt butter over
low heat; add brown sugar and stir until sugar
dissolves. Add carrot slices and cook over medium
heat, turning
carrots until well glazed, about 12 minutes.
Serves 6.
Tyna’s
Famous Turkey Stuffing
(for a 20 pound turkey)
1 Cup chopped
onion
1 Cup chopped celery
1 Cup chopped mushrooms
1 Cup butter
4 Quarts dry bread cubes
1 Teaspoon salt
1 Teaspoon pepper
2 Teaspoons poultry seasoning
2 Teaspoons ground sage
1 Cup turkey broth - recipe below
In
a Dutch oven, cook onion, celery and mushrooms
in butter, until soft. Add the seasonings
and the bread cubes. Add the broth a little at a
time and
toss until you reach the consistency
you desire
(I like my stuffing moist). Stuff the
neck cavity, then
truss. Sprinkle large cavity with salt,
then stuff and truss. Cook the turkey according to
your
favorite
recipe.
Turkey
broth: When thawing your turkey, add the neck and
gizzards to 1 quart
of boiling salted
water.
Add 1 small onion quartered, 1 carrot,
peeled and quartered, and 1 stalk celery,
cleaned and
quartered,
2 bay leaves and 4 or 5 black peppercorns.
Strain the broth and use for stuffing
and gravy. Discard
the neck (I chop up the remaining gizzards
and give them to my dogs).
Tyna's
Macaroni Salad With Crabmeat
1
Pound elbow macaroni
1 Pound chopped crabmeat or imitation crabmeat (sea legs)
1/2 Cup chopped onion
1/2 Cup chopped celery
Dressing:
2 Cups mayonnaise
1 Teaspoon yellow mustard
1/4 Teaspoon garlic powder
1/4 Teaspoon paprika
1/2 Teaspoon salt
1/2 Teaspoon pepper
1 Tablespoon sugar
Cook,
drain and rinse macaroni under cold water until completely
cool. Place in a large bowl with crabmeat, onion and celery.
Mix the ingredients of the dressing well until smooth.
Pour
over macaroni mixture and stir well to coat all of the ingredients.
Turn out into a bowl and sprinkle with paprika. Cover and
chill at least 2 hours, then serve cold
Tyna’s
Cool Carrot Salad
2 Pounds carrots
1 Medium onion, thinly sliced
1 Green pepper, thinly sliced
1 Can tomato soup
1 Cup vegetable oil
3/4 Cup cider vinegar
3/4 Cup sugar
1 Teaspoon dry mustard
1 Teaspoon salt
1/2 Teaspoon pepper
I
always use my blender to make homemade salad dressings,
like this
Cuisinart bar blender for Cool Carrot Salad.
Peel
carrots and cook whole until cooked but firm. Drain,
cool and slice into 1/4” slices. Separate
onion and green pepper into rings and place vegetables
in a large
bowl.
Combine
the remaining ingredients in a blender until well mixed. Pour over vegetables, toss lightly
and marinate overnight. Toss and serve in a small
bowl with some of the dressing.
Tyna’s Potato Pancakes
3 Cups chopped potatoes
1/2 Cup chopped onion
2 Large eggs
2 Tablespoons flour
1/2 Teaspoon salt
Sour
Cream
Blend
potatoes, onion and eggs in a blender or food processor until
finely grated. Add flour and salt until
mixed well.
On
a preheated and greased griddle, spread one heaping tablespoon
of mixture into a 2 1/2 inch pancake
each.
Grill
over medium heat until top looks dry; flip and cook on the
other side. Serve with butter or
sour cream.
Tyna's
Grilled Potato Halves
6
Medium potatoes
Butter flavored cooking spray
Salt & pepper to taste
Preheat grill to low heat
Scrub
and cut potatoes in half lengthwise. On a large piece of
heavy-duty aluminum foil, spray with cooking spray and top
with salt and pepper.
Place
potato halves cut side down onto foil. Spray, salt and pepper
the tops of the potatoes. Place
another piece of foil on top. Fold in edges and secure
the foil into a cooking pocket.
Place
directly onto the grill. Cook for 15 minutes then turn over
for another 15 minutes.
Potatoes will be brown and roasted. Serve with butter
or your other favorite toppings
Tyna’s
Homemade Baked Beans
1
Pound Package Dry Navy or Small Pea Beans
1/4 Pound Lean Sliced Bacon, Cut Into 1 Inch Squares
1 Medium Onion, Sliced Thin
1/3 Cup Brown Sugar, Firmly Packed
1/2 Cup Molasses
1 Teaspoon Dry Yellow Mustard
1/4 Cup Tomato Ketchup
1/4 Cup Maple Syrup
Oven
300
Even
though a covered casserole will do, the liquid tends
to evaporate too fast. I prefer to use my bean
pot  for
better results.
Rinse
beans and add to 2 quarts cold water. Bring to boiling,
simmer 3 minutes, remove from heat, cover and let stand
1 hour.
Add
1/2 teaspoon salt to pan, return to boiling, cover
and simmer until tender, about 1 hour. Drain, reserving
liquid, adding water if needed to make 2 cups.
Add
Sugar, molasses, mustard, ketchup and maple syrup,
stirring until well blended.
Using
a 2 quart bean pot or casserole, spoon in 1/2 the beans.
Cover with the sliced onion and the bacon. Spoon in
the remaining beans, then pour liquid over top.
Cover
and bake at 300 for 5 to 7 hours. Check occasionally,
adding water if needed. Serve directly from the pot.
Tyna’s
Homemade Coleslaw
1/4
Large Cabbage
1 Large Carrot
2 Tablespoons Sweet Onion
2/3 Cup Mayonnaise
1/2 Teaspoon Yellow Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
1 Teaspoon Sugar
Grate
or thinly shred the cabbage. Grate the carrot on a
large grater. Grate the onion on a small grater.
Combine
mayonnaise, mustard, pepper, salt, paprika, garlic
powder and sugar until smooth. Mix with grated vegetables
until completely coated.
Transfer
to a bowl and dust with paprika. Chill in refrigerator
until ready to serve.
Mashed
Potatoes and Parsley Sauce
8
Potatoes, peeled and quartered
Place
potatoes in large pan with enough water to cover. Boil
until tender, drain. Mash with butter, salt and pepper
to taste. Add milk, if desired.
1/4 Cup Bisto Parsley Sauce Mix
1 1/2 Cups Milk
Heat
milk to scalding. Reduce heat to low and stir in
mix until smooth and slightly thickened. Serve
over potatoes.
Homemade
French Fries
4
Long White Potatoes
3 Cups Canola or Vegetable Oil
Wash,
peel and cut potatoes into 1/2 inch square slices. Heat the
oil to medium high using a
deep pot or use a
deep fat fryer.
Cook
fries one handful at a time until golden brown, about 5 or
6 minutes. Drain and sprinkle with
salt to taste.
Sautéed Zucchini & Summer
Squash
3
Small Zucchini (about 6 inches long)
3 Small Summer Squash (similar in size)
1/4 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
Wash
and slice vegetables into 1/4 inch slices. Pour olive oil
into a large skillet.
Top with vegetables, salt and
pepper.
Sauté on medium heat,
turning often to coat all vegetables and keep them
from sticking. Continue cooking until
cooked but firm.
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