Minch: the ancient Irish peasant dish

By Steve Cichon
steve@buffalostories.com
@stevebuffalo

Known as “minch” in my family for generations, I love me some 19th century Irish peasant food.

My poor indigent ancestors probably used the cheapest meat available— probably lamb in Ireland 200 years ago, ground beef on Seneca Street 100 years ago.

Grandma Cichon (and her mom Grandma Scurr) made it with peas, but I like corn.

Minch
*Pound of the fattiest hamburger you can find
*small onion chopped fine
*salt & pepper
*tbsp corn starch
*bag of frozen corn (or peas, but I like corn)
*5lbs potatoes

Peel, cut, boil potatoes for mashed potatoes.

Brown meat and onion, cook off the grease. Add salt, pepper, frozen corn and water to cover. Bring to a boil. Dissolve corn starch in cold water, then add to meat and corn. Bring to a boil then simmer. The longer it simmers, the better.

Ladle meat mix over mashed potatoes, and be ready to add salt.

To do it right, you have to eat two bowls.

Published by

Avatar

Steve Cichon

Steve Cichon is a proud Buffalonian helping the world experience the city he loves. writing about the people, places, and ideas that make Buffalo unique and special. The storyteller and historian has written six books, worn bow ties since the 80s, and is the News Director at WECK Radio. A 25 year Buffalo media veteran, Steve's contributed more than 1400 Buffalo History stories to The Buffalo News, worked at WIVB-TV, Empire Sports Network, and spent ten years as a newsman and News Director at WBEN Radio. He's also put his communication skills to work as an adjunct professor, a producer of PBS documentaries, and even run for Erie County Clerk. Steve's Buffalo roots run deep: all eight of his great-grandparents called Buffalo home, with his first ancestors arriving here in 1827.