Aside from dying the river green (shout-out: Chicago), St. Patrick’s Day holds a lot more to look forward to than just free-flowing Guinness. Traditional dishes like corned beef, Irish soda bread, and colcannon make for a hearty and celebratory meal. Check out these recipes for a delicious Irish-inspired feast that will have you stocking up on cabbage and stout in no time.
This take on traditional Irish colcannon has chunky mashed potatoes and lots of butter. This recipe is unique in that the potatoes are smashed so that the most surface area can get crispy and caramelized; it also includes a half head of cabbage and fresh parsley. Leftover colcannon makes a great breakfast hash served with eggs, so feel free to make a double batch.
Mustardshire sauce is the condiment you’ve been missing. Mix one tablespoon mustard powder with one tablespoon Worcestershire sauce and you’ve got a perfect sandwich spread that pairs especially well with corned beef. Make sure to let it sit for at least ten minutes to let the flavors meld before using.
This corned beef recipe means business. Slow-cured isn’t a term we use lightly: This 12-day cure brings out the flavor of the beef and is worth the wait. Coriander, allspice berries, garlic, yellow mustard seed, cloves, cinnamon sticks, bay leaves, thyme, carrots, and onion make this one flavorful piece of meat. Refrigerate the brined meat for 12 days and be sure to check that the meat is fully submerged so that it stays tender.
CHOW’s recipe for brown soda bread is made with whole-wheat flour and no yeast, so you can assemble it quickly and don’t need to wait for it to rise. With two full cups of buttermilk, this dense, moist bread is best eaten straight out of the oven but does well served for breakfast, toasted with plenty of butter or jam the next morning.
Boxty is an amazing Irish take on potato pancakes. Part pancake and part hash brown, this hybrid dish is delicious for breakfast, lunch, or dinner. Try it with caviar (a blini substitute) or served with eggs for breakfast. The Irish answer to latkes, these potato pancakes pair well with any kind of meat and are also excellent with smoked salmon. Make up a big batch and keep them in the freezer so you can reheat them in the toaster oven for a quick snack.
Cheddar and stout fondue is a perfect winter dish that you can make quickly and easily to serve a crowd. The addition of finely chopped onion, and over a cup of Irish stout (we recommend Guinness or Murphy’s), makes this a smooth and flavorful fondue that pairs well with a number of items that you can dip. Cubed Irish soda bread, chicken apple sausage, steamed potatoes, steamed Brussels sprouts, and apples are all good choices.
This old-fashioned dish is simple to assemble in one pot and is a hands-off recipe that is easy to start on a Sunday afternoon. After grilling the bacon and the sausages, layer the onions, bacon, sausages, and potatoes in an ovenproof casserole dish and cover with hot water. Then bake in the oven for between three and five hours and you will have an amazing meal. Serve with bread to sop up the gravy.
Honey mustard is one of everyone’s favorite sauces. This version has mustard powder, apple cider vinegar, honey, and kosher salt mixed together for a smooth sauce that is just as good on a sandwich as it is on a pretzel. Make up a double batch and store it in the fridge for a week—it’s also great on chicken fingers.
There are many variations on the Bakewell tart, and this recipe is a delightful combination of tart and pudding. The filling is a simple custard made up of eggs, butter, flour, and sugar, poured into a flaky pastry crust. If you’re in a rush you can substitute store-brought puff pastry, and feel free to try any type of jam that suits your fancy.
10. Scallion Champ
Champ is a simple comfort food that is a great side dish, easy to prepare ahead of time. This variation is from Darina Allen (famed proprietor of Darina Allen’s Ballymaloe Cookery School in Ireland). A whole bunch of scallions (including green and white parts) make this a flavorful take on mashed potatoes. This is a perfect side dish for corned beef and can be repurposed with eggs over easy the next morning.
This is a quick and easy condiment that combines mayonnaise, mustard powder, apple cider vinegar, kosher salt, and minced, pickled jalapeño. It packs a kick and is a tangy addition to any sandwich. It pairs especially well with ham and corned beef (or even roast beef). Make sure to let the mixture meld for at least ten minutes before using, to maximize flavor.
Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.