Luck of the Irish: 8 Recipes Perfect for St. Patrick’s Day
Everyone is at least a little bit Irish on March 17, and your recipes can be, too! Named for St. Patrick, the patron saint of Ireland, the holiday has long been associated with the wearing of the green, shamrocks, eating, and drinking. To help out your St. Patrick’s Day menu, here are eight dishes that range from authentic to inspired — and all will have you cheering: Éirinn go Brách!
1. Dublin Coddle
Coddle is clearly Irish in name, but what is less clear are the ingredients used. Traditionally, it was a way to use leftovers, so everyone has their own take on it. To get an understanding for the basics of coddle, chef Rachel Allen provided her recipe to Today. If you do not have leftover boiled bacon, you can use fresh slices or cubes.
- 12 ounces potato, peeled and cut into 3/4-inch cubes (more or less)
- 1 1/4 cups finely chopped onion
- 8 ounces breakfast sausages, each cut into 4 pieces
- 2 1/2 cups leftover bacon cooking liquid, chicken stock, or water
- Salt and freshly ground black pepper
- 3 1/2 ounces leftover boiled or fried bacon, torn or cut into 1/2- to 3/4-inch chunks (more or less)
- 1 tablespoon finely chopped fresh parsley
Directions: Put the potato, onion, and sausages in a large saucepan and add the bacon cooking water. Add a little salt and pepper (but not too much if you’re using bacon cooking water). Place over medium heat and bring to a boil, then simmer for about 30 minutes until the potatoes are just tender. Add the cooked bacon and cook for another few minutes. Stir in the parsley, season to taste, and serve immediately.