Blarney Stones

At a Glance

  • Prep Method: null
  • Ready Time:

Recipe By:


Blarney Stones:

  • 5 pounds  Mashed potatoes
  • 1 pound, 8 ounces Cooked ham, shredded
  • 1 pound, 4 ounces Sharp Cheddar cheese, shredded
  • 1 1/2 tablespoons Salt
  • 1 1/2 tablespoons Black pepper
  • 5 each Eggs
  • 5 tablespoons  Buttermilk
  • 1 pound, 8 ounces Flour
  • 10 ounces Panko Japanese-style breadcrumbs

Cucumber-Horseradish Sauce:

  • 1 pound, 8 ounces Cucumbers, peeled and seeded
  • 1 pound, 8 ounces Cream cheese
  • 1 pound, 8 ounces Sour cream
  • 3 tablespoons Prepared horseradish
  • Vegetable oil as needed
  • 120 each Deep-fried baby spinach leaves*


1. To make Blarney Stones, in bowl of electric mixer fitted with paddle attachment, combine potatoes, ham, cheese, salt and pepper. Divide potato mixture into 48 (2-ounce) portions, forming each portion into a round patty.

2. Whisk together eggs and buttermilk. Dip each potato patty into flour, dusting off excess; dip into egg mixture, making sure patty is completely coated. Dip into panko, pressing to coat on all sides. Place on parchment-lined sheet pan; refrigerate, covered.
Yield: 48 Blarney Stones

3. To make Cucumber-Horseradish Sauce, in blender jar or bowl of food processor, purée cucumbers. Add remaining ingredients and blend until smooth.
Yield: 6 cups

4. For each serving, to order: In sauté pan, heat 1/2-inch oil over medium heat. Sauté 2 Blarney Stones, turning once, about 6 minutes or until golden brown on both sides. Drain on paper  towels.

5. Ladle 1/4-cup Cucumber-Horseradish Sauce onto plate; arrange Blarney Stones on top of sauce. Garnish plate with 5 spinach leaves.

*Heat oil in deep-fryer  to 350°F. Pat spinach dry with paper towels. Fry leaves, a few at a time, about 3 minutes or until translucent. Remove with skimmer or slotted spoon and drain on paper towels; leaves will crisp as they cool.

Ethnic Category Winner – United States Potato Board 2005 Potato Menu Innovation Recipe Contest
Brian Murphy, Sebastian’s in Painted Post, New York

Review This Recipe

Review this Recipe

  • Please enter a whole number from 1 to 5
  • This field is for validation purposes and should be left unchanged.