National Potato Day celebrates Ireland’s most popular vegetable

TV dietician and National Potato Day ambassador, Aoife Hearne

TV dietician and National Potato Day ambassador, Aoife Hearne

National Potato Day took place last Friday, October 6, with the aim of encouraging Irish people to celebrate potatoes and to experiment in the kitchen, with a range of tasty recipes available from

The theme for this year’s celebration was - ‘Potatoes: What’s Under The Skin”. On the day, National Potato Day ambassador, dietician Aoife Hearne, highlighted how carbohydrates are an essential source of energy for our bodies and, in particular, our brain functions.

The campaign, organised by Bord Bia, featured a number of delicious recipes inspired by international cuisine, which are quick to prepare and are healthy, containing between 300 and 500 calories. Blogs and videos featuring Aoife Hearne plus a range of recipes and creative meal ideas can be accessed at The following is a recipe featured on the website.

Bombay potato hash


500g of Rooster potatoes, chopped into 2 - 3cm dice

1 large red onion, sliced

50g of chard with big stalks removed

5 spring onions, chopped

75g of frozen peas

20g of sultanas (golden )

1tablespoon of medium curry powder

½ a tablespoon of garam masala

2 garlic cloves, crushed

2 tablespoon of olive oil

10g of fresh chopped mint

1 packet of halloumi cheese


Bring a large pan of water to the boil.

Cook the potatoes for five minutes, before draining and cooling.

In a large frying pan, add the olive oil, red onion, curry powder, and garam masala and cook for about three minutes over a medium heat.

Add the spring onions, potatoes and garlic and continue cooking for five to seven minutes, stirring every so often. You may need to add a little more oil if the potatoes begin to catch.

Add 200ml of water, the peas and sultanas and continue cooking for another five minutes. Just before serving, stir in the baby spinach.

Slice the halloumi into eight, brush with a little olive oil, and sprinkle with a little curry powder, then cook either under a hot grill of in a dry frying pan over a hot heat.

Divide the hash between your serving plates, top with the halloumi, and finish with chopped fresh mint.

Serve with crisp salad.


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