Celebrate St. Paddy’s Day With These Irish Dishes

Food & Drink

St. Patrick’s Day is upon us! Celebrate Ireland decked out in green with these three traditional Irish dishes with a modern twist courtesy of Frank Proto, Chef-Instructor at the Institute of Culinary Education. These staples are guaranteed to satisfy even the most hungry of guests and are easy to make with Chef Proto’s direction and commentary.

Irish dishesInstitute of Culinary Education


Boxty is an Irish potato pancake that combines a mix of mashed and grated potatoes. Similar to hash browns, it’s a great side dish or item to include in an Irish breakfast.

The boxty is an Irish dish I have made a few times. It’s a great traditional dish that was created to use up leftover mashed potatoes. It’s an Irish latke.

BoxtyInstitute of Culinary Education

Serves 4-6 ppl


  • 1 cup raw potatoes grated
  • 1 cup leftover mashed potatoes
  • 1- 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 eggs
  • 1/4-1/2 cup buttermilk
  • 2 scallions sliced thin whites and greens
  • 3-4 tbs butter


Mix raw potatoes, mashed potatoes, eggs and buttermilk in a large bowl. Add the flour, baking powder and salt and stir to make a thick batter. Place a large sauté pan on medium heat and add the butter. Spoon the batter into the pan in a heaping tablespoon. Cook until brown then flip and brown on the other side. Serve.

Irish Soda Bread

Soda bread is a simple bread to make that goes well with any stew or hearty soup. Generations of Irish families have their own version of the recipe. The below comes from Chef Proto’s mother-in-law.

Irish Soda BreadInstitute of Culinary Education

The soda bread is my mother-in-laws recipe. She is from Ireland and makes it with margarine because when she was growing up in the 40s it was probably easier to get with rationing. I make mine with butter. It’s close to the one she makes but hers is always better.

Makes two small loaves


  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter
  • 3/4 cup vegetable shortening
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 cup raisins soaked in hot water for 10 minutes then drained


In the bowl of a mixer fitted with a paddle add the flour, baking powder, baking soda, salt, butter and shortening. Mix on low until the butter and shortening are pea size granules. Put raisins in and stir briefly. Mix the buttermilk, sugar and eggs in another bowl and add the flour mixture. Mix until blended. Turn out onto a cutting board and roll into a loose ball. Cut in half and roll into two balls and flatten slightly. Cut an X in the top of both balls and bake at 350 degrees for about 45 minutes. Serve.

Boiled Ham and Cabbage

This hearty dish is made with only three ingredients. Dinner recipes don’t get more simple than that!

Ham and CabbageInstitute of Culinary Education

Boiled ham and cabbage is something we eat on St. Patrick’s Day. Corned beef and cabbage is actually American, the Irish make ham. We usually make a plate and add some of the cooking liquid on top. We normally eat this with brown bread and butter.

Serves 8-10


  • 1 bone-in 12-15 lbs ham
  • 1 small green cabbage cut in 1/8
  • 6 Yukon gold potatoes peeled and cut in half


Place the ham in a large stockpot and cover with water. Bring to a simmer and cook for 30 minutes. Add the cabbage and cook for 10 minutes then add the potatoes, cook until both are soft. Remove the ham and slice. Serve with the cabbage and the potatoes.

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