These simple Irish recipes for St. Patrick’s Day are perfect to get you started on your St. Patrick’s Day feast. Traditional Irish recipes do not typically included the addition of beer but as recipes have been modernized, beer has been included to enhance the flavors of the dish. These recipes are created so that the beer can easily be added or omitted based on your personal preferences.
St. Patrick’s Day Recipes
These traditional Irish Potato Pancakes have as many recipe variations as it has names throughout the region. This is a more popular dish in the Midlands than around coastal areas and also started as a peasant dish that dates back to the Irish famine. These Boxty are a great way to use up leftover mashed potatoes or even Colcannon.
My family loves mussels so we are always looking for new flavor combinations to try. With St. Patrick’s day right around the corner and with Ireland being an island nation, I went in search of a traditional Irish dish featuring mussels. These Mussels in Irish Ale filled the bill of what I was looking for and I had all the ingredients in my pantry!
The name ‘Coddle,’ comes from ‘caudle,’ is a French culinary term meaning ‘to boil gently, parboil or stew’. Irish (Dublin) Coddle is best served with Irish soda bread to soak up the wonderful juices created during the slow braising process. While potatoes form the basis for much of the traditional diet of Ireland, and certainly this dish, in particular, cabbage, onions, leeks, carrots, rutabagas, and parsnips are all also common in Irish culture and cuisine. However, the original recipe did not include other root vegetables but they have become more modern as the dish has become more popular outside Dublin.
Bangers and Mash with Irish Ale and Onion Gravy is a very traditional and inexpensive Irish supper. This version uses just one skillet, 10-ingredients or less and is ready in under 30 minutes! That’s something to celebrate! Sometimes, in lieu of corned beef and cabbage on St. Patrick’s Day, we like to make this with a quality, fresh, Artisan sausage.
STIR FRIED CORNED BEEF AND CABBAGE
How do you use up the leftovers from your St. Patrick’s Day feat? This one is one my Mom always made with our leftovers and is my favorite way to eat it. My Mom always called this dish goulash. No, she wasn’t referring to the Hungarian stew made with beef or veal, a variety of vegetables and heavily seasoned with paprika. She was meaning the general sense of the word which is to say –
Corned Beef Hash and Eggs
Is St. Patrick’s Day over, and you’re wondering what to do with all that leftover corned Beef and trimmings from your Irish feast? This is one of our favorite recipes around our house to use up corned beef for a hearty breakfast.
Crock Pot Braised Corned Beef (Traditional Style Corned Beef)
Instead of boiling this one though, I decided to braise it in my crock pot. It turned out tender, juicy and delicious. I made a brown sugar and whole grain mustard glaze to go over the top and served it with the usual trimmings of boiled cabbage, carrots, and potatoes. With the leftovers, we made a bit of hash the following morning with a side of eggs.
Home-Cured Corned Beef Brisket (MSG & Nitrate FREE)
Nitrate-Free, Home-Cured, Corned Beef. Corned beef is essentially beef cured in a salt brine, with some pickling spices for added flavor. It is really is easy and took about 5 days to cure. Since you can choose what pickling spices to use in your spice blend, you can make your own distinctively flavored corned beef.
We don’t generally reserve this dish only for St. Patrick’s Day, but that is generally when you hear the most about it. Alternatively, you can choose to saute your cabbage shreds rather than to boil them in with the potatoes. I enjoy mine boiled but the caramelization of the cabbage from the saute does lend a lot of flavor to this simple dish.
Irish Cottage Pie
My family has been making and eating Irish Cottage Pie for decades. Literally. Although my Mom and Nana always called it Shepherd’s Pie since the term Shepherd’s Pie has often been used interchangeably with cottage pie here in the States but the term Shepherd’s Pie is generally reserved for when the meat is lamb and cottage pie for when it’s made with beef.
Anyway, my great-grandmother brought with her all our family recipes from the “old country” as my Nana called them. I can’t recall any of my Nana’s traditional Irish recipes ever including beer or ale. Most traditional recipes are generally just flavorful, filling dishes that were not heavily seasoned with herbs and spices other than salt and pepper. As these dishes have been modernized and Americanized, many newer versions of Irish Stew now mostly contain the addition of an Irish Ale, like Guinness, and if you wanted to add that to this dish, you can do so while it’s simmering so that the alcohol will boil off leaving behind the concentrated flavors of the beer. That being said, if you do decide to add the Irish Ale, make sure it’s a flavor you enjoy because it will heavily flavor the broth.
Most pork roasts in the United States are almost always sold with the skin and fat cap trimmed off — and because of this, we miss out on so much flavor! Luckily, we still do have the ability to special order one from the local butcher. Even your local grocery store meat department should be able to order one for you (ask the meat manager) but if not, seek out a stand alone butcher in your area and special order this cut! Let me assure you, you will not regret making this Roasted Pork with Crackling! It’s simple and delicious!
Coarsely mashing boiled carrots and rutabaga together with a little butter really highlights ingredients. The two vegetables will not fully incorporate into an orange mash but instead, the orange and white parts will create a beautiful mosaic in your serving dish. If you caught it, yes, I said rutabaga instead of turnips. In Ireland, the term turnips is used but what is really used is what, in America, we call rutabagas.
Here is a fun and authentic Saint Patrick’s Day appetizer to serve your family and friends. In Ireland, sausage rolls are very popular. You can find them just about anywhere you go. They are served at pubs, parties, and can even be purchased ready-made at bakeries. These pastry wrapped sausages are also prepared for a hearty breakfast on the go.