Minch: the ancient Irish peasant dish

By Steve Cichon

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.

*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

Steve Cichon

Steve Cichon writes about Buffalo’s pop culture history. His stories of Buffalo's past have appeared more than 1600 times in The Buffalo News. He's a proud Buffalonian helping the world experience the city he loves. Since the earliest days of the internet, Cichon's been creating content celebrating the people, places, and ideas that make Buffalo unique and special. The 25-year veteran of Buffalo radio and television has written five books and curates The Buffalo Stories Archives-- hundreds of thousands of books, images, and audio/visual media which tell the stories of who we are in Western New York.