St. Patrick's Day is not the only time to enjoy traditional Irish dishes. This page contains Irish recipes
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March 8, 20118 found this helpful
Just in time for St. Patrick's Day! This recipe is native to Northern Ireland and served as the main dish! Be forewarned that butter is the substitute for gravy and that the potatoes are eaten with a spoon from the outside of the plate inwards with each spoonful dipped into the well of butter ;-)
- 4 lbs. potatoes
- 1 1/4 cup milk
- 2 cups green onions, chopped
- 1/2 cup butter, room temperature
- salt and pepper, to taste
Peel and quarter potatoes and cook in boiling water.
Meanwhile, simmer the milk and green onions in a saucepan for two minutes; add one half of the butter and simmer for three more minutes. Melt the other half of butter in a separate saucepan for serving.
Drain potatoes in a colander, return to pot, mash thoroughly, add the milk, green onion and butter mixture, season with salt and pepper, and mix well.
Pile the potatoes onto individual plates with a well made with the back of a spoon in the center of each. Equally distribute the melted butter into the center of each well and serve.
By Deeli from Richland, WA
March 11, 20108 found this helpful
I strongly dislike the smell of cabbage cooking but it's worth it for this tasty Irish side dish.
- 1 lb. cabbage, shredded
- 1 cup water
- 2 lbs. potatoes, peeled and quartered
- 1 cup milk
- 1/2 cup green onions, chopped
- Salt and pepper to taste
- 2 Tbsp. butter, melted
- Chopped parsley for garnish
- In a large saucepan, bring cabbage and water to a boil. Reduce heat and cover and simmer for 10 to 12 minutes or until tender. Drain but reserve the cooking liquid. Keep cabbage warm.
- Place cooking liquid and potatoes in a large saucepan and add enough additional water to cover the potatoes. Bring to a boil, reduce heat, cover and cook for 15 minutes or until tender. Drain and keep warm.
- In a small saucepan, bring milk and onions to a boil and remove from the heat.
- Mash the potatoes in a large serving bowl. Add milk mixture and beat until blended. Beat in the cabbage and salt and pepper.
- Drizzle with the melted butter and parsley and serve.
By Deeli from Richland, WA
Easily made one-pot meal and very tasty too! This was a traditional Dublin Saturday night supper when people came home from the " Pub".
- 1 large potato per person
- 1 small onion per person
- 1 small carrot per person
- 2 link sausages per person
- 2 rashers of bacon per person
- parsley to taste
- thyme to taste
- black pepper to taste
- Chicken or lamb stock to cover the above
Peel the potatoes, onions and carrots and cut into bite size pieces. Put the carrots, sausages, and bacon slices into your crock or this can be all cooked on the stove top in a pot/skillet.
Cover with stock, bring it all to a boil. cook for 30 minutes, then add the herbs, pepper, onions and potatoes, return to the boil and cook gently for 20 minutes.
Serve with Irish Brown soda bread, and a glass of Guinness or Smithwicks ale.
Slainte Mhaith! (Good Health)
|Servings: || varies|
|Preparation Time:|| 10 minutes |
|Cooking Time: || Approx. 1 hour|
Source: My late mother's recipe!
By Euroserf from Dublin, Republic of Ireland
I found this healthier version of Dublin coddle in my local newspaper a few years ago and have made it every St. Patrick's Day since.
Total Time: 1 1/2 hours (30 minutes active)
Yield: 6 servings
Source: Foster's Daily Democrat
- 2 Tbsp canola or vegetable oil
- 6 oz Canadian bacon, chopped
- 10 oz chicken sausages (any variety), sliced into 1" thick diagonal slices
- 2 large yellow onions, sliced
- 3 cloves garlic, chopped
- 2 Tbsp chopped fresh sage
- 2 Tbsp chopped fresh thyme
- 3 Tbsp chopped parsley
- 2 large russet potatoes, cut into thick slices
- 1 large sweet potato, cut into thick slices
- 2 carrots, cut into 1" chunks
- 2 apples, cut into 1" chunks
- 1 cup apple cider
- 1 cup chicken stock
- salt and ground black pepper
- In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3-4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
- Add the sausage to the pan and brown the slices on both sides, about 3-4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, then saute for 7-8 minutes or until they begin to brown. Stir in the sage, thyme, and parsley.
- Add the russet and sweet potatoes, carrots, apples, and reserved meat. Pour the apple cider and chicken stock over everything. Cover and set over medium-low heat. Cook until the vegetables and potatoes are very tender, about 1 to 1 1/2 hours. Season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 90 calories from fat (26% of total calories); 10 g fat (2 g saturated; 0 g trans fats); 35 mg cholesterol; 49 g carbohydrate; 15 g protein; 5 g fiber; 670 mg sodium.