Best St. Patrick’s Day Recipes
These St. Patrick’s Day recipes are all about comfort food. Think corned beef and cabbage, a hearty shepherd’s pie, buttery mashed sides, and sauteed cabbage – every which way. All while sipping on a warm Irish coffee!
Your Guide To The Best St. Patrick’s Day Feast
Like most holidays, St. Patrick’s Day is nothing without a feel-good feast that touches on the best of Irish food. Which means there’s lots of cabbage, savory meats, all things potato, and of course – a little bit of whiskey for good vibes all around.
And whether you’re celebrating with a party of 2 or 8, these easy St. Patrick’s Day recipes will fit the bill no matter what. Keep it simple with a warming pot of cabbage soup. Or create the ultimate spread with corned beef and cabbage and loads of potato-y sides.
Corned Beef and Cabbage: This is the ultimate St. Patrick’s Day recipe filled with savory corned beef, tender cabbage, and perfectly cooked potatoes and carrots. I’m using a Dutch oven, but I’ve also included slow-cooker instructions in the post.
Corned Beef Hash: In the likelihood you have leftover corned beef and potatoes – this hash is a must-make for breakfast the following day! Just dice them up, add some fresh ingredients, and breakfast is done all in one pan.
Shepherd’s Pie: Another classic, comforting Irish dish you can always count on is shepherd’s pie. Traditionally ground lamb is used, but you can opt for other types of ground meat such as beef or even turkey.
Creamy Mashed Potatoes: No matter the holiday, there’s always a designated spot for a bowl of creamy, buttery mashed potatoes.
Colcannon: While there’s a few ways colcannon is made throughout Ireland, this version is loaded with fresh kale and lots of green onions! But feel free to adjust and swap those two for leeks, chard, chives and other herbs you love.
Cabbage Soup: A sip of this light cabbage soup is just what you need on a cold, crisp day. Enjoy it on its own, or make it a side soup to enjoy with the rest of your St. Patrick’s Day feast!
Potato Leek Soup: Nothing beats this creamy potato leek soup for a hearty, yet light addition to the table. Top it off with fresh chives and black pepper for the perfect touch.
Sauteéd Cabbage: Aside from boiling cabbage, sautéing it quickly accentuates this vegetable’s tender leaves and subtly sweet flavor. And when you cook it with garlic and onions – it really is the best (and most simple) side dish ever.
Fried Cabbage: For an extra savory flavor boost, toss in bacon bits, stone ground mustard, and a pinch of paprika to regular sauteed cabbage. Give it a taste test and you’ll see why this one has quickly become a fan favorite, even when it’s not St. Patrick’s Day!
Garlic Herb Roasted Potatoes: Of course, a side of roasted potatoes always makes the cut for an Irish holiday menu. It’s like your boiled potatoes, but with far more flavor and crispy outsides.
Irish Lamb Stew: Meaty stews are definitely a thing in Irish culture, especially this lamb stew. And while there’s no Guinness or flour used in this recipe, the fresh vegetables, tender lamb and flavorful spices work together beautifully all on their own. Healthy and delicious? Can’t beat that.
Irish Coffee: Top it all off with a warm mug of this boozy coffee! It’s a great winter cocktail that’s got a touch of whiskey, sweetener, and fluffy whipped cream!
Dress up in green, bring the good vibes, and let’s get cooking! If you try any of these St. Patrick’s Day recipes, I’d love to hear what you think in a comment below!
Best St. Patrick’s Day Recipes
- 2 pounds Yukon gold or Russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter, or ghee
- 4 cups (lightly packed) chopped kale or cabbage
- 3 green onions, thinly sliced
- ½ cup milk, any type works
- kosher salt and freshly ground black pepper, to taste
- Place the potatoes in a large pot and cover with cold water, with about one inch of water above the potatoes. Bring to a boil and cook for 15 to 20 minutes, or until fork tender.
- Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3 to 4 minutes, until wilted. Add the green onions and stir together for another minute.
- Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.
- Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.