Irish Hasselback Potatoes


I’m pretty proud of this recipe revamp.  I came up with it one night while trying to get to sleep (it’s what I do when my mind goes into overdrive…I create menus and recipes in my head!)…It came together even better than I thought and although a bit time-consuming, it’s rather simple to make and doesn’t take many ingredients.  I paired ours with fried cabbage (cooked in butter and olive oil with 1 tsp of caraway and a few dashes of W-sauce).  It was a delicious and satisfyingly festive meal!

Here’s how you make it:

  • Using 2 wooden spoons as a brace, thinly slice a scrubbed potato (this recipe makes four), the spoons will help you to not cut the entire way through the potato.
  • Melt 1/3 cup butter with 2 chopped green onions, 2 Tbsp dried or fresh dill, salt and pepper.  Drizzle over the par sliced potatoes and bake at 350 for 1 hr.
  • Cut strips of deli-style corned beef into squares and push into some of the slices in the potato. (I used a butter knife to help me with this.  Be gentle so you don’t wreck the part-way slices!)
  • Bake for another 20-30 mins.  I ‘basted’ the potatoes with some of the butter that drizzled into the bottom of the baking dish a couple times.
  • Top each potato with grated cheese (I used a combination of sharp cheddar and Swiss). Bake another 15-20mins or until the cheese is bubbly and golden.  Serve with fried cabbage or a tossed salad and a frothing mug of Guinness! Slainte! (Cheers!)

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