Irish Potato & Egg Stew with Rice Cooker Smothered Potatoes

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We are in the midst of Lent and many have taken the penance of going meatless for some meals.  After talking with area Avoyelles Parish residents looking for recipes, it was somewhat compared to the times of depression where meat was scarce if you did not raise your own from the farm, but potatoes were plentiful.  Here are a couple of my favorites that were mentioned during the course of conversation.

 

Irish Potato & Egg Stew

 

1/2 Cup Oil
3 or 4 Red Irish Potatoes (Peeled and Quartered)
½ Cup Flour
1 teaspoon Parsley Flakes
1 Medium Onion
1 Cup Water
4 Boiled Eggs (Peeled)
Salt and Pepper, to taste

 

First, make a roux with oil and flour, cooking until medium brown.  Add onion to roux, sauté, then add water.  Bring to a boil and lower temperature to medium-low heat.  Add peeled potatoes and seasonings to the gravy.  Cook until potatoes are tender, adding whole boiled eggs at the end.  Can be served over rice.

 

Rice Cooker Smothered Potatoes

 

5 Red Irish Potatoes (Peeled and Sliced)
1 Onion (Chopped)
1 Bell Pepper (Chopped)
1 Stick Butter
Salt and Pepper, to taste

 

In a five cup rice cooker, layer potatoes, onion, and bell pepper.  Top with cubed butter.  Turn on, when rice cooker cycle has completed, stir and cover.  Potatoes should be tender. You can substitute small package of seasoning blend for the onion and bell pepper, if preferred.  If using another sized rice cooker, please adjust amount of ingredients.

 

Check with the Avoyelles Commission of Tourism by calling (318) 964-2025, or e-mail tourism@kricket.net for a variety of cookbooks available for purchase.