Jackson Free Press

Mark McCrary, executive director of the Mississippi Center for Nonprofits and enthusiastic St. Paddy's Day celebrant, grew up eating potatoes—the most Irish of vegetables. His mother no doubt used them because potatoes are not only nutritious and inexpensive, but can be cooked in endless ways. Mark was kind enough to share his mother's recipes for scalloped potatoes and ham, and Irish coffee.

"Another thing we ate a lot of as children was potato pancakes," McCrary says. "The good news is that I reached my mom (to get this recipe). The bad news is her recipe goes something like, ‘Throw some mash taters in and mix it with all the other stuff.' Upon further inquiry however, I did find that she added eggs, flour, salt, pepper and milk. (Because she makes it differently each time), this is as good a recipe as I could get out of her!"

Scalloped Potatoes and Ham
6 potatoes (1 per person), sliced
2 cups diced ham
1 cup onion, chopped

Cream Sauce
4 tablespoons butter
4 tablespoons flour
2 cups milk

In a 13-inch-by-9-inch dish, alternate layers of potatoes, ham and onion. Pour cream sauce on top. Bake at 350 degrees for one hour. Serves six.

Potato Pancakes
(serves four)
2 cups mashed potatoes
1 egg
1 cup all-purpose flour
Milk (enough to make a consistency that will drop from a spoon but not run all over)
Salt and pepper to taste

Heat griddle, and pour batter onto the hot surface. Cook for three to four minutes on each side. Serve with butter and sour cream.