St. Patrick's Day is just a few days away, so it's time to decide how you're going to celebrate.

St. Patrick is the patron saint of Ireland and March 17th marks the date(ish) of his death in 461 A.D. The holiday is meant to celebrate the arrival of Christianity in Ireland and Irish heritage in general.

The stereotype of drinking alcohol on St. Patrick's Day comes from the tradition of lifting Lenten sanctions prohibiting the consumption of meat and alcohol on St. Patrick's Day. However, it is still a religious holiday, so keep that in mind as you enjoy your green beer.

Most people also enjoy corned beef and cabbage on St. Patrick's Day. While there are some versions of this served in Ireland, it's not a dietary staple like we think it is. While it's festive to eat corned beef and cabbage on St. Patrick's Day, it's not exactly traditional.

Here are 5 traditional Irish recipes to try on St. Patrick's Day to celebrate the Irish.

NOTE: Some of these ingredients are hard to find.

  • 1

    Irish Breakfast


    • 4 Irish sausages aka bangers
    • 4 slices of Irish bacon aka rashers
    • 1 8-ounce tube of black pudding
    • 1 8-ounce tube of white pudding
    • 4 large eggs
    • 4 small tomatoes - cut into quarters
    • 4 boiled potatoes - cooled and cut into 1-inch cubes
    • 1 can of Irish beans
    • white pepper and salt to taste
    • Irish butter
    • grated Dubliner cheese (optional)
    • Irish brown bread aka brown soda bread


    • Preheat oven to 250 degrees.
    • In a large frying pan over medium heat, melt about 2 Tablespoons of Irish butter. Fry the Irish bacon until cooked through and browned - but short of crispy. Remove from pan, place on stacked paper towels to remove excess fat. Transfer to two heat-resistant serving plates. Place in oven to keep warm.
    • Place the Irish sausages in the frying pan and cook until done and nicely browned. Transfer to oven to keep warm.
    • In a small sauce pan over medium heat, warm the baked beans.
    • Slice the puddings to a thickness of your liking and begin frying in the frying pan. Add the potatoes. After a couple minutes, add the tomatoes. Continue to cook and flip until all ingredients are nicely browned. Transfer to the serving plates in the oven.
    • Finally, fry the eggs to your liking. Top with gated Dubliner cheese if desired and season to taste.
    • Remove plates from oven. Transfer the eggs to the plate along with a generous scoop of baked beans. Serve immediately with Irish brown bread.
  • 2

    Irish Stew


    • 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
    • 650g floury potatoes, such as King Edward
    • 650g waxy potato, such as Desirée or Pentland Javelin
    • 1kg carrots
    • 2 onions
    • ½ tsp fresh thyme leaves
    • chopped fresh chives and parsley, to garnish
    • For the stock:
      • bones from the lamb
      • 1 large carrot, quartered
      • 1 onion, quartered
      • ½ celery stick, quartered
      • 1 bay leaf
      • 2 large sprigs of thyme
      • a generous sprig of parsley
      • 6 black peppercorns, lightly crushed


    • Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
    • Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
    • Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
    • Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
    • Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
    • Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

    Source: BBC Good Food

  • 3


  • 4

    Champ (Poundies)


    • 8 medium potatos, peeled
    • small bunch of scallions (spring onions)
    • 1/4 pt/125ml/1/2 cup milk
    • salt and pepper
    • knob of butter per person


    • The best way to prepare the potatoes is to cook them in a steamer and then pass them through a food mill.
    • Alternatively, boil until soft but not mushy, drain and return them to the heat to dry somewhat before mashing. In any case keep hot.
    • Chop the scallions finely, both green and white parts, and cook for 5 minutes in the milk.
    • Beat this mixture into the mashed potatoes until smooth and fluffy.
    • Season to taste and serve a large mound on each plate with a good knob of butter melting into the top. Each forkful is dipped into the melted butter as it is eaten. Very good with a glass of cold milk.
  • 5

    Soda Bread



    • 3 1/2 cups all purpose flour
    • 2 tablespoons caraway seeds (optional)
    • 1 teaspoon baking-soda
    • 3/4 teaspoon salt
    • 1 1/2 cups (about) buttermilk


    • Preheat oven to 425°F.
    • Lightly flour baking sheet.
    • Mix flour, caraway seeds, if using, baking soda and salt in large bowl.
    • Mix in enough buttermilk to form moist clumps.
    • Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round.
    • Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges.
    • Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
    • Transfer bread to rack and cool completely.

    Source: Epicurious

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