Despite the name, these charming little sweets contain no potatoes at all. Instead, they’re smooth, coconut-studded confections rolled in cinnamon so they resemble tiny potatoes. Irish potato candies are a beloved seasonal treat found in Philadelphia candy shops around St. Patrick’s Day—a sweet example of how Irish-American traditions sometimes take on a life of their own.
Like many traditional dishes, the recipe for Irish coddle varies widely from family to family. Born in eighteenth-century Dublin, it’s very much a grab-what-you-have kind of stew that simmers low and slow to peak deliciousness. The building blocks of the dish—bacon, sausage, onions, potatoes, and plenty of parsley and black pepper—add up to more than the sum of their parts, creating a dark, flavorful broth and a warm bowl of nourishment best enjoyed with slices of soda bread.
Boxty are traditional Irish potato pancakes, long associated with rural kitchens where potatoes were a daily staple. Recipes vary widely, but most combine mashed or grated potatoes with a little flour and egg to hold everything together. Crisp on the outside and tender within, these cheddar- and herb-laced boxty make a fine brunch dish—or a perfect companion to a hearty corned beef dinner.
Few breads are more closely associated with Ireland than soda bread. Made with simple pantry ingredients and leavened with baking soda instead of yeast, it became a practical staple in rural Irish kitchens during the nineteenth century. Its crisp crust and tender, dense crumb make it equally at home alongside a hearty meal or spread with a little butter and jam.
While often thought of as a traditional Irish dish, corned beef and cabbage is really an Irish-American creation. In the nineteenth century, Irish immigrants in cities like New York discovered that salted beef from Jewish butchers was far more affordable than pork, the meat they commonly used back home. Over time, the combination of corned beef, cabbage, and root vegetables became the centerpiece of many American St. Patrick’s Day tables.
St. Patrick’s Day is often celebrated with parades, green decorations, and the familiar plate of corned beef and cabbage—but long before green beer and the festive parades Irish immigrants were quietly shaping America’s foodways. From potatoes and soda bread to whiskey distilling and hearty boiled dinners, Irish immigrants left behind a culinary legacy that still flavors our kitchens today.
Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt.
These homemade fried pies were a special treat my momma made for me as a child.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.
