Food Hussy Recipe: Quick & Easy St Patrick's Day Breakfast Punch & Cheesy Boxtys

Sometimes you just want to live it up on the holiday and St. Patrick's Day is just around the corner - so let's have some fun with a St. Patty's Day breakfast you can whip up in no time! 

First of all - it's a juicy little punch - it might be a little sweet for breakfast but hey - it's a holiday - enjoy it! 

It always drives me crazy to find recipes that make enough for 40 people when I just have two in the house. It doesn't mean that I don't want to have fun punch - or that I want to drink it for a month!

So I made a small batch punch recipe - it's perfect for a couple of people or even juice glasses for four and the ingredients are simple as well! 

Just mix together a 20 oz bottle of ginger ale, 20 oz bottle of lemonade, a little can of pineapple juice and a packet of lemon lime kool-aid. Shake Shake Shake and you're good! Fizzy, sweet and green - how can you get any more St Patrick's Day Perfection?! 

Well you can combine it with a Cheesy Irish Boxty for a fun festive breakfast! And this will be just enough for a couple people too - no leftovers! 

What's a boxty? It's a potato pancake - I jazzed mine up with Irish Cheddar cheese and topped it with a touch of sour cream, more cheese and chives. 

• It's a tasty little breakfast! You can go the next step and have a fried egg and maybe some sausage - it's like a breakfast Bangers & Mash! 

Came home and made another potato pancake with a fried egg on top - so gooey & delicious!!!! 🍳 🥔 🍀 @bob_herzog @local12wkrc @adamclementswkrc #stpatricksday

A post shared by Heather Johnson (@foodhussy) on Mar 13, 2017 at 7:42am PDT

(Side note: I had it for dinner tonight with bacon and an over easy egg - OMG - best dinner ever!!!)

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Snappy St Patty's Day Punch

1 packet Lemon Lime Kool-Aid

1 small can Pineapple Juice

1 20 oz bottle Lemonade

1 20 ox bottle Ginger Ale

- Mix together all the ingredients and chill 

- Makes approx. half gallon

Cheesy Irish Boxty

1/2 c. mashed potatoes
1/2 c. thawed shredded hashbrowns
1/3 c. flour
1/2 c. sharp white cheddar cheese (Kerrygold), shredded
1/8 c. milk
1 Tbsp. fresh chives
1 cloves minced garlic
½ tsp. sea salt
¼ tsp. fresh ground pepper

- Mix together all ingredients

- Heat skillet to medium high with a little olive oil 

- Once hot, spoon a scoop of batter into the hot pan and fry for 2-3 minutes on each side until golden brown

- Serve with a touch of sour cream, salt & pepper and chives

- Makes 4-5 small pancakes