This Versatile Veggie is the Secret Ingredient to Traditional Irish Fare for St. Pat’s and a Colorful Casserole for Easter Brunch
Denver, CO., March 12, 2013 – With spring holidays on the horizon and produce sections alive with colorful potatoes, now is the perfect time to put a spin on St. Patrick’s Day and Easter menus by adding two new nutritious and delicious potato recipes to your repertoire.
Combine classic Irish ingredients – corned beef, cabbage, Dubliner cheese and potatoes – to create a delicious Corned Beef and Cabbage Warm Potato Salad. This lightened-up version of a classic adds a modern twist to any St. Patrick’s Day dinner table. Green and red cabbage adds a pop of color while flavors of stoneground mustard and malt vinegar may just make you feel like you’re across the pond this holiday. It’s also the perfect solution for your St. Patrick’s Day leftovers!
Next, brighten up your Easter table with this colorful recipe for Overnight Egg, Spinach & Hash Brown Breakfast Strata. Three vibrant potato colors mixed with spinach and cheddar cheese creates a dish so colorful, you won’t need a centerpiece. Prepare it the night before and pop it in the oven the next morning. It also makes great leftovers – simply freeze individual portions, then heat in the microwave in the morning for a calorie-friendly breakfast in just a minute.
No matter what you serve up this spring, don’t forget the nutritional power of the potato, a versatile veggie that can be added to many dishes. A skin-on, medium-sized (5.3 ounce) potato has just 110 calories, more potassium than a banana and almost half your daily value of vitamin C (45 percent) and zero fat, sodium or cholesterol.
Visit www.potatogoodness.com for hundreds of healthy potato recipe ideas and visit the USPB’s Facebook Fan Page to sign-up for a weekly recipe email to receive a new potato recipe in your email in-box each week.
About the United States Potato Board
The United States Potato Board (USPB) is the nation’s potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse—truly, goodness unearthed.