James O'Shea is showing us his unique recipe for Potatoes O'Shea! It's served with corned beef and cabbage. Watch to learn how to make this outstanding Irish meal. To learn more about James' restaurant, West Street Grill, visit weststreetgrill.com.

A note from James O'Shea: This side dish is a play on the wonderful Irish potato dish know as Colcannon. A blend of mashed potatoes, leeks, and cabbage. Rich and delicious this dish is one of the world's great potato dishes (with a couple of fried duck eggs it's a complete meal). This is a perfect side dish for corned beef as it is in the lighter side and has exciting flavors. The products speak for themselves, the backbone of Irish Cuisine.

POTATOES O'SHEA

Ingredients:

2 Shallots finely minced

4 Tablespoons of apple cider vinegar

2 LBS of baby Tiny Tots new potatoes

1 bunch of kale, Tuscan, if available (stems removed and cut into narrow strips).

1 small bunch of chives, minced.

3 Teaspoons of drained capers

½ Cup of Extra Virgin Olive Oil, French or Spanish preferable

Fleur De Sel

Freshly ground Tellicherry Pepper

Instructions:

In a large bowl, combine the shallots and vinegar and let allow to infuse while preparing the potatoes and kale. In a medium-large pot, boil the potatoes with a little salt in the water, until they are tender when pierced with the point of a paring knife. (12 minutes or so) depending on their size. Drain and steam for a few minutes to dry by placing the pot back on the stove (low heat) with the cover ajar. This just dries them out a little. Slice them into 1 fourth or 1 third inch slice, or halves if the potatoes are very small. TO PREPARE KALE In a medium pot of salted boiling water, cook the kale "ribbons" for 2-3 minutes (no more) drain, and drop into a sink with ice cold water to shock and chill down. Drain, squeeze dry and place in a sieve to drain further if needed (you can chop them into smaller if you want) To the bowl with the shallot, and cider vinegar, stir in the capers, chives and the extra virgin olive oil. Season with the Fleur De Sel and pepper. Add in the potatoes, toss lightly and distribute the kale over the top of the potatoes and toss gently again until folded together. Do not overwork. This is a very quick and easy dish to make and like all things simple, it's simply perfect. A great way to use small new potatoes in a lighter and healthier way. Also, it may not be considered luxurious as this is Lent for Catholics, and "Believe You Me" (As my Grandmother Catherine O'Neill used to say) Protestants love it too! I think it's totally fine to enjoy a few drinks on Saint Patrick's Day. This is an American Irish tradition and dates back to the beginning of the last century and the first of the Saint Patrick's Day Show of Irish Power in America so "Praise to the potatoes, and all, Kale to God!" West Street Grill will be Open Saint Patrick's Day for lunch and dinner!

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