In the early 1900s, Irish immigrants settled into America, and celebrated St. Patrick’s Day with a celebratory meal that included the key ingredients of corned beef, potato, and cabbage. Traditional Irish and Irish American dishes like Corned Beef Hash, Colcannon, and Shepard’s Pie, have been consumed on St. Patrick’s Day for over a century. It’s time to give these entrees a modern-day update. Celebrate Irish culture by preparing these St. Patrick’s Day Irish recipes with a twist – and don’t forget the drink pairings that go with them, too.
Corned Beef Hash Breakfast Burrito
Unlike the other two Irish dishes, traditional Corned Beef Hash originated not from Ireland, but here in America, from the Irish immigrants who came here in the 19th century. The Irish immigrants bought their corned beef from the neighboring Jewish population, from kosher butchers, who made the tender, corned beef from brisket. Soon enough, a practical meal combining, chopping, and frying household leftovers like, corned beef, cabbage, potatoes, and onions became the birth of Corned Beef Hash. Honor the traditional Corned Beef Hash by updating it into a delicious medley of flavors, a true breakfast of champions dish with this Corned Beef Hash Breakfast Burrito.
Loaded Colcannon
The term “Colcannon” originates from the term, “white-headed cabbage” and was a traditional Irish staple food, so much so that at one point, one third of the population was eating it. The dish is traditional and simple, but hearty and delicious simultaneously, as The Smithsonian describes it as: a side dish of mashed potatoes mixed with garden-grown kale or cabbage. This St. Patrick’s Day, try the Loaded Colcannon recipe, with enhancements like bacon, green onions, and cheddar cheese, that will brighten up this tried and true Irish favorite.
Shepard’s Pie Potato Skins
Shepard’s Pie, historically started as “cottage pie” and referred to the leftover vegetables (carrots, peas, onions) mixed into a pie by local Irish shepherds, who resided in cottages, as a hearty meal. The topping of potatoes was introduced later when potatoes came to Ireland, to make the heartier. Though the original recipe calls for lamb or mutton, today, the recipe has evolved to include many varieties of meat, including beef. To modernize this beloved, favorite Irish dish, skip the flaky pastry crust and use potato skins instead with this Shepard’s Pie Potato Skins recipe.
