31 Easy Irish Appetizers for a St Patrick’s Day Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Guinness Corned Beef Sliders

Guinness Corned Beef Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H30M · Total: PT1H45M · Yield: [’12’, ’12 Sliders’]

Guinness corned beef sliders on Hawaiian rolls are wildly delicious! These easy party sandwiches are a real crowd pleaser. Serve them on St. Patrick’s Day as appetizers or with a side of crispy kettle chips for a full meal.

Ingredients

• 4 pound corned beef brisket with spice packet
• 1 cup frozen pearl onions, or white boiler onions (trimmed and peeled)
• 4 cloves of garlic
• Optional: 1-2 bay leaves
• 2 1/2 cups water
• 11.2 ounces Guinness draught beer (1 bottle)
• 12 Hawaiian rolls
• 1 package of coleslaw mix
• 2-3 tablespoons fresh dill, chopped
• Dijon mustard for spreading, as desired
• Optional: mayonnaise for spreading
• Baby Kosher dill pickles (whole)

Instructions HOW TO COOK CORNED BEEF FOR SLIDERS

1. Add onions and garlic to inner steel pot of pressure cooker. Add wire rack on top. Pour Guinness beer and water into the pot. Place corned beef brisket on the metal rack, fat cap down. Sprinkle spices over the top of the meat. Add 1-2 bay leaves, if desired. With tongs, turn over beef so the fat cap faces up.
2. Close the lid. Turn venting knob to sealing position. Select HIGH PRESSURE. Cook 1.5 hours. (Allow an additional 15 minutes for pressure to build.) Follow manufacture’s guide for quick release (about 5 minutes).
3. Seal the lid. Set steam vent to SEALING. Press PRESSURE COOK + HIGH PRESSURE. Cook 90 minutes. Quick release remaining pressure: set steam vent to VENTING.
4. Carefully open the lid of the pressure cooker. Lift up the metal tray that’s holding the meat. Transfer corned beef to a platter. Remove bay leaves, onions and solids. Strain the liquid. Reserve one cup in case it’s needed for sprinkling over the meat to keep it from drying out.
5. Thinly slice beef against the grain.

HOW TO ASSEMBLE CORNED BEEF SLIDERS

1. Horizontally slice Hawaiian rolls in half.
2. Spread a layer of mustard over the bottom half of each roll. If desired, spread some mayonnaise on the top half of the bun.
3. Place 2-3 slices of corned beef on the bottom bun. Sprinkle the meat with freshly-chopped dill. Add 1/4 cup coleslaw to each.
4. Place the top halves of the Hawaiian rolls on the sliders.
5. Garnish each beef slider with a baby dill pickle. Pierce the party sandwiches down the middle with wooden party picks to help hold everything together.

2. Cream Corn

Irish Cream Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT7M · Total: PT9M · Yield: 4

This simple cream corn recipe will have you loving every bite!

Ingredients

• 2 Bags frozen corn (16oz Bags, thawed)
• 3 Tbsp Butter
• ½ Onion (small diced)
• 1 Roasted Red Bell Pepper (Jarred is fine)
• 1 Cup Heavy Cream
• 1 Tbsp Parsley (chopped)
• 2 teaspoons cornstarch (equal parts water for a slurry)
• 1-2 Tbsp sugar (to taste)
• Salt and Pepper (to taste)

Instructions

1. In a Saucepan sweat onion in butter over medium heat.
2. Add Corn and Red Bell Pepper and sauté for several minutes, stirring occasionally.
3. Add the cream gradually, stirring constantly.
4. Slowly add the cornstarch slurry, stirring constantly.
5. Continue cooking over low heat until thickened, about 5 minutes.
6. Add Sugar, Salt, and Pepper to taste; Add parsley.

3. Hot Reuben Dip

Hot Reuben Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings (1/2 cup each)’]

Hot Reuben Dip showcases all the flavors of the famous deli sandwich in one easy appetizer recipe. Scoop up with toasted rye bread pieces to complete the reuben sandwich experience.

Ingredients

• 1 (8 ounce package) cream cheese (softened)
• 8 ounces deli corned beef (coarsely chopped)
• 1 cup Swiss cheese (shredded)
• 1/2 cup sauerkraut (drained well)
• 1/4 cup sour cream
• 1/4 cup Thousand Island salad dressing ((see note 3))
• Triscuit crackers (or rye chips, for serving)

Instructions

1. Preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray.
2. In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips.

4. Guinness Corned Beef

Guinness Corned Beef Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT90M · Total: PT90M · Yield: [‘4’, ‘4 servings’]

Guinness Corned Beef recipe with Instant Pot and slow cooker instructions. Corned beef and cabbage with potatoes cooked in Irish beer. A classic St Patrick’s Day recipe. #cornedbeef #guinnessrecipes #stpatricksday

Ingredients

• 3 pounds corned beef (give or take)
• 1 bottle Guinness (any size is fine)
• water
• 1 medium cabbage (if desired)
• 1 pound potatoes (if desired)
• Copycat Bennigan’s Guinness Glaze (optional, for serving)

Instructions Instant Pot Instructions

1. Drain liquid from the beef pouch and place the beef in the bottom of the instant pot, fat side up. Add the spice mix from the pouch to the pot if desired.
2. Pour the entire can or bottle of Guinness into the pot.
3. Add water in the pot until the beef is submerged.
4. Place the lid on the Instant Pot with the vent closed and sealed. Set the cooking for manual, high, for 70 minutes for sliceable beef or 90 minutes for more tender beef.
5. Let the Instant Pot finish cooking and let it sit for 10 minutes on natural release (not touching or venting it). Then open the vent and let the rest of the pressure and steam escape.
6. Remove the beef from the liquid. If cooking potatoes, cut the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole. Add the potatoes to the liquid and cook on high for 5 minutes. If cooking cabbage, cut into thick slices or wedges and cook on high for 2-3 minutes. Use manual pressure release (letting the vent open and steam escape) for each.

Slow Cooker Instructions

1. Drain liquid from the beef pouch and place the beef in the bottom of the slow cooker, fat side up. Add the spice mix from the pouch to the pot if desired.
2. Pour the entire can or bottle of Guinness into the pot.
3. Add water in the pot until the beef is submerged.
4. Let the beef cook on slow for 8 hours for sliceable beef, and 10-11 hours for more tender beef.
5. If cooking cabbage and potatoes, add them to the pot for the last hour of beef cooking. Cut the cabbage into large wedges or slices, and the potatoes in approximately 2 inch chunks. Smaller potatoes like red potatoes can be left whole.

5. Irish Cheddar Bacon Jalapeno Potato Skins

Irish Cheddar Bacon Jalapeño Potato Skins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [’20’, ’20 potato skins’]

A St. Patrick’s Day party isn’t a party unless you serve these Irish Cheddar Bacon Jalapeño Potato Skins. Crispy and cheesy and oh-so-bacon-y. Hollowed out baked potatoes are broiled and filled with Irish cheddar, crispy chopped bacon, diced jalapeño and baked until the cheese melts, bacon crisps up more and the jalapeños soften. Yields 20 potato skins in under an hour.

Ingredients

• 5 pounds russet potatoes (medium-size, scrubbed clean and patted dry)
• olive oil spray
• 3/4 pound bacon (cooked and chopped fine)
• 7 ounces Irish cheddar (freshly grated)
• 1 jalapeño pepper (seeded and finely diced)
• 1 to 2 tablespoons snipped chives (or substitute with freeze-dried chives)
• 1 tablespoon minced fresh parsley
• plain nonfat unsweetened greek yogurt (or sour cream for serving)

Instructions

1. Preheat your oven to 350℉ (or 180℃).
2. Rub or spray the (scrubbed) potatoes with olive oil. Massaging the oil into the potato skin. Bake for 45 minutes to 1 hour or until a fork pierces easily through the largest potato.
3. Once baked, allow the potatoes to cool until safe to handle. Cut in half horizontally and scoop out the flesh, leaving a little potato still intact. Reserve the flesh for another purpose.
4. Then, using oven mitts, move your oven rack to the highest position and preheat your oven to broil (high).
5. Next, invert the potato skins, and broil for 4 minutes or until the skin is crisp, roasting the pan halfway through to ensure even browning. Use tongs to flip the skins and spray the side with the expose potato with olive oil and season with a little bit of kosher salt and lots of freshly ground black pepper. Broil for 4 to 6 more minutes, rotating the pan halfway through.
6. Switch your oven over to bake and preheat to 375°.
7. Then, once the potatoes have been broiled and are golden brown in spots, divide the cheddar among the inside of potato skins and top with bacon and finely diced jalapeño. Bake in your preheated oven for 5 to 6 minutes or until the cheese has melted.
8. Garnish with chives, parsley and serve with sour cream or greek yogurt.

6. Boxty Recipe with Fire Grilled Chicken

Boxty Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’]

This boxty recipe is kid friendly for St Patrick’s Day! We serve it with grilled chicken tenders so kids can enjoy Irish recipes during the holiday too!

Ingredients

• 1 cup potatoes (mashed)
• 1 large potato (shredded)
• 1 cup all purpose flour
• 1/2 cup buttermilk
• salt + pepper to taste

Instructions

1. Place the mashed potatoes into a large bowl.
2. Peel and shred/grate the raw potato into a mesh strainer. 
3. Sprinkle a little salt onto the raw potato and then press the potato into the strainer to drain the excess water from potato. Discard potato water.
4. Mix the mashed potatoes, strained raw potatoes, flour, buttermilk, and seasonings together in a large bowl.
5. Once the mixture is combined you can start to cook.
6. Heat some oil or butter in a skillet and then drop the desired amount of boxty into the pan. 
7. Cook the boxty potato pancakes until golden brown on both sides, about 4-5 minutes per side.
8. We like to serve with Cooked Perfect Fire Grilled Chicken Tenders.

7. 3 Ingredient Beer Bread

3 Ingredient Beer Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [‘8’, ‘8 slices (1 loaf)’]

Exactly how it sounds in its name, this 3 Ingredient Beer Bread is made with just 3 ingredients – self-rising flour, beer, and honey. It’s so simple, yet so delicious!

Ingredients

• 3 cups of self-rising flour
• 12 oz of beer
• 1/3 cup honey

Instructions

1. Preheat to 350 degrees. Mix all of the ingredients in a large mixing bowl with a large spatula until the dough begins to form together and begins to pull away from the sides.
2. Pour into a greased 9×5 loaf pan. Bake for 45-50 minutes. Allow to cool before slicing.

8. Healthier Reuben Dip

Healthier Reuben Dip (Oven, Microwave or Crock Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT4M · Total: PT11M · Yield: 2

This Reuben Dip recipe is inspired by the flavors of a Reuben sandwich! So quick and easy (mix it up right in your serving dish). And, it can even be made ahead! • Ready in 30 Minutes or Less • Make Ahead • Gluten Free (depending on your choice of dippers) •

Ingredients

• 1/3 cup nonfat plain Greek yogurt
• 3 tablespoons ketchup (natural or organic, see note)
• 2 ounces reduced-fat cream cheese, softened
• 4 teaspoons sweet pickle relish (natural or organic, see note)
• 1 1/2 teaspoons white vinegar
• 1/2 teaspoon hot sauce (such as Frank’s Red Hot)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 4 ounces extra-lean deli corned beef, chopped (see note)
• 4 ounces reduced-fat Swiss cheese, shredded
• 1/4 cup sauerkraut
• for garnish: finely chopped parsley (if desired)
• for serving: whole grain crackers, or mini appetizer-sized slices of rye or pumpernickel bread (lightly toasted, if desired)

Instructions

1. In a medium bowl (or directly in an un-greased serving container, such as an 8×8″ baking pan, a small oval baking dish, a pie pan or a mini slow cooker insert), thoroughly combine Greek yogurt, ketchup, cream cheese, pickle relish, vinegar, hot sauce, garlic powder, onion powder, and salt. Stir in corned beef, Swiss cheese, and sauerkraut.
2. Cook dip mixture according to your cooking method of choice (see below), until the cheese is melted and the dip is hot throughout.
3. Garnish with parsley, if desired, and serve with crackers or appetizer breads.
4. In an ungreased, microwave-safe serving dish, heat on high for about 2 minutes. Stir, and continue heating on high for an additional 2 minutes (or until thoroughly heated and bubbly at the edges). Exact cooking time may vary depending on the wattage and power of your microwave.
5. In an ungreased, oven-safe serving dish, bake dip at 350°F for 15-20 minutes (until thoroughly heated and bubbly at the edges), stirring halfway through cooking time.
6. This dip can be kept hot for parties by using a mini (1- to 2-quart) slow cooker. Cook the dip in the slow cooker until hot and melted throughout, at least an hour or two (depending on the wattage of your slow cooker), and keep the dip hot in the slow cooker throughout your party.
7. If you’re short on time before serving this, alternately, you can quickly heat this according to the microwave directions above, and then transfer the already-heated dip to your mini slow cooker to keep it hot during your party.

9. Irish Stew Meatballs

Irish Stew Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’60’, ’60 Meatballs’]

These flavourful Irish Stew Meatballs are always a hit, whether served for St Patrick’s Day or not! Make more than you think you’ll need, they disappear fast.

Ingredients

• 1 Carrot
• 1 Parsnip
• 1 Small Onion
• 2 Cloves Garlic Pressed or minced
• 2 lb Lean Ground Beef
• 1 lb Ground Pork
• ¼ Cup Fresh Parsley (chopped)
• 2 Large Eggs
• ⅔ Cup Finely Crushed Crackers. For Gluten-Free Crackers (I use Schar)
• ¼ Cup Potato Starch
• 1 teaspoon Ground Pepper
• 1 teaspoon Salt
• Vegetable Oil
• 2 Cups Beef Broth
• 2 tablespoon Potato Starch
• ¼ Cup Fresh Parsley
• Salt
• Ground Pepper

Instructions Meatballs

1. Grate carrot, parsnip, and onion, place in a nonstick pan. Heat over medium, stirring frequently, until vegetables start to “sweat” out their moisture.
2. Add garlic, continue to cook until liquid disappears.
3. Remove from heat, transfer to a mixing bowl to cool slightly.
4. Once vegetables are cool enough to handle, add beef, pork, parsley, eggs, cracker crumbs, potato starch, pepper, and salt.
5. Using your (clean!) hands, gently mix everything together until it’s all well incorporated into the mix. Be gentle- you want to just mix, not squeeze and compress it much!
6. Shape meat mixture into meatballs – about 1 ½″ in diameter. You’ll end up with about 60 meatballs.
7. Heat vegetable oil in a large pan. Once hot, brown meatballs in batches, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch.

Gravy

1. In a large pot, whisk together beef broth and potato starch until smooth. Bring to a simmer over medium heat.
2. Add parsley, salt, and pepper, continue to cook – whisking frequently – until thickened.
3. Add meatballs, continue to simmer for 10-15 minutes.
4. If making these for a party, you can cook the gravy in a smaller pot.
5. Add the browned meatballs to a crock pot, pour the thickened gravy over top, and heat for at least 30 minutes on high before serving. Turn heat down to low or “Warm” while serving.

10. Dublin Coddle Egg Rolls

Dublin Coddle Egg Rolls with Mustard Caper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT60M · Yield: [’20’, ’20 egg rolls’]

Dublin coddle egg rolls are a fun and delicious way to serve up a hearty and comforting traditional Irish dish. Perfect for your St. Patrick’s Day party or as anytime appetizer for your meat + potato loving guests!

Ingredients

• 4 slices center cut bacon
• 4 links pork sausage (removed from casings)
• 1 tablespoon olive oil
• 1 leek (tough green leaves removed, cut into half moons, rinsed and drained)
• 1 pound russet potatoes (peeled and diced)
• ¼ cup chicken or vegetable broth
• 1 tablespoon fresh thyme (chopped)
• 2 tablespoon fresh flat-leaf parsley (chopped)
• kosher salt + fresh ground black pepper
• 1 package egg roll wrappers, about 20
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 tablespoon dry vermouth (or white wine)
• 3/4 cup milk
• 1½ tablespoon coarse grain mustard
• 2 tablespoon capers

Instructions Make the Filling

1. In a large non-stick or cast iron skillet over medium heat, crisp the bacon. Remove the bacon to drain on a paper towel. Pour off the rendered fat leaving just a coating in the pan. Once cook, crumble the bacon but leave aside.
2. Add the sausage to the pan. As it cooks, break the meat apart with a wooden spoon or spatula to resemble crumbles. Once cooked, remove the sausage to a dish with a slotted spoon.
3. If needed, add the olive oil and leeks to the pan. Season with salt + pepper and cook for about 3 minutes to soften up, but without adding too much color.
4. Add the diced potatoes and toss it all together. Add the broth, cover and cook for 5 minutes until the potatoes are tender, but not mushy.
5. Add the sausage and bacon back to the pan along with the thyme and parsley. Give everything a good stir. Taste for seasoning and remove from the burner.

Assemble the Egg Rolls

1. Fill a small bowl with water and set next to your work area. This will be used to glue the egg rolls shut.
2. Place one wrapper on your work surface so it resembles a diamond shape. Measure out a scant ¼ cup of filling in to the center of the wrapper. Dip your finger into the water and wet the two edges the wrapper furtherst away from you (the top of the diamond).
3. Fold the bottom of the diamond up and over the filling, tucking the wrapper around the filling as you pull it snug.
4. Fold in the right and left sides of the diamond to create a tight bundle. Finally, roll the egg roll away from you toward the top of the diamond. Set the finished rolls aside on a sheet pan. If you’re concerned about the wrappers drying out, cover the rolls with a damp tea towel.

Crisp the Egg Rolls

1. Air Fryer: Working in batches, spritz the egg rolls with a bit of cooking spray and place them in the air fryer basket. Cook them at 390F for 10 to 12 minutes, flipping them over halfway through.
2. Oven Fry: Bake them at 425F for 15 to 20 minutes, flipping them over halfway through.

Make the Mustard Caper Sauce

1. Melt 1 tbsp of butter in a small saucepan. Add 1 tbsp of flour and whisk for 1 minute. Add half the milk and 2 tablespoons of dry vermouth or white wine, stirring constantly until it’s incorporated and smooth. Add the remaining milk, mustard and capers and cook for another minute or two until it thickens and coats the back of a spoon.

11. Irish Pub Cheese

Pub Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’20’, ’20 servings’]

I love making this fabulous and smooth Pub Cheese Recipe when I’m craving a bold and easy dip at home. Every bite of this spread is loaded with sharp Irish cheddar and a splash of beer, and when paired with some warm bread or crackers, it feels like you’re at your favorite pub!

Ingredients

• 14 ounces Irish cheddar
• 4 ounces cream cheese
• 1/2 cup light Irish-style beer ((Harp Lager))
• 1 clove garlic
• 1 1/2 teaspoon ground mustard
• 1 teaspoon paprika

Instructions

1. Break the cheddar into chunks and place in the food processor. Pulse to break the cheddar up into small pieces.
2. Add the cream cheese, beer, garlic, ground mustard, and paprika. Puree until completely smooth. Scrape the sides of the bowl and puree again if needed. Serve with pita chips, bread, crackers, veggies, or apple slices.

12. Corned Beef Egg Rolls

Corned Beef Egg Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT6M · Total: PT31M · Yield: [‘4’, ‘4 servings’]

Corned Beef Egg Rolls are the tastiest combination of corned beef, Swiss cheese and cabbage with a creamy mustard dipping sauce. Use leftover corned beef or deli meat for this Detroit speciality!

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 1 teaspoon cider vinegar
• 1 1/2 cups coleslaw mix
• 1 tablespoon cider vinegar
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 cups vegetable oil (for frying)
• 4 ounces shredded Swiss cheese
• 6 ounces thinly sliced or shredded cooked corned beef brisket
• 8 egg roll wrappers

Instructions Make the Sauce:

1. In medium bowl, stir together mayonnaise, Dijon mustard, yellow mustard and vinegar.

Make the Egg Rolls:

1. Place coleslaw mix and vinegar in medium microwave safe bowl and toss to combine. Add 1 tablespoon water. Cover bowl with plastic wrap and microwave on HIGH 90 seconds. Carefully drain off any excess liquid and use paper towel to pat coleslaw mix dry.
2. Add sugar, salt and pepper to coleslaw mix and toss until well combined.
3. In large heavy pot, heat oil over medium heat to 375 degrees F.
4. While oil is heating, roll the egg rolls. Working with 2 egg roll wrappers at a time, place wrappers on clean work surface with one corner of each wrapper pointed toward you. Divide 1/4 of coleslaw mixture, 1/4 of cheese and 1/4 of corned beef between the two wrappers, placing filling in lower middle of each wrapper. To fold, fold bottom corner of wrapper up over the mixture. Fold right and left corners toward center and continue rolling. Use your finger to brush a small amount of water on final corner to help seal egg roll. Place egg rolls on a plate and cover with plastic wrap or damp towel so they do not dry out. Repeat process with remaining egg roll wrappers and filling ingredients.
5. In two batches, transfer egg rolls to heated oil and fry 3 to 4 minutes or until golden brown, turning occasionally. Remove from oil and transfer to paper towel-lined plate to drain. Serve immediately with sauce for dipping.

13. Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [’10’, ’10 slices’]

This authentic-tasting gluten free Irish soda bread, made with baking soda and buttermilk, & no yeast. A classic Irish-American bread!

Ingredients

• 4 cups all purpose gluten free flour blend (plus more for sprinkling (See Recipe Notes for choice of blend))
• 2 teaspoons xanthan gum (omit if your blend already contains it)
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 6 tablespoons unsalted butter (kept very cold )
• 1 1/2 cups raisins (or currants (plus up to 1/2 cup more, if desired))
• 2 eggs (chilled and beaten)
• 1 1/2 cups buttermilk (chilled (plus more as necessary))

Instructions

1. Preheat your oven to 375°F. Grease and line a 9-inch round baking pan or line a 9-inch or 10-inch cast iron skillet with parchment paper, and set it aside.
2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, and granulated sugar, and whisk to combine well.
3. Using a standard coarse grater, grate the cold butter into the dry ingredients, and mix gently to distribute the butter evenly through the mixture. You can also dice the cold butter, toss it in the dry ingredients to coat in flour, then flatten each piece of butter between floured fingers.
4. Add the raisins or currants (or up to 1/2 cup more, as desired), and toss to coat the pieces in the dry ingredients.
5. Place 1 1/2 cups of the chilled buttermilk in a large measuring cup or bowl with a pour spout, add the eggs, and whisk to combine well.
6. Create a well in the center of the dry ingredients, add the buttermilk and egg mixture and mix gently to combine. The dough should come together.
7. With clean hands, knead the dough gently. If there are any spots that are dry and crumbly, add more buttermilk sparingly by the tablespoon as necessary to bring the dough together.
8. If using a baking pan, turn the dough out onto a lightly floured surface. If using a cast iron skillet, remove the parchment from the pan, sprinkle it lightly with flour, and turn the dough out onto that. Sprinkle the top lightly with more flour.
9. Pat the dough into a round that is approximately 9-inches in diameter, piling it slightly higher toward the center. Sprinkle lightly with more flour as necessary to prevent sticking.
10. If using a round baking pan, place the dough gently inside of it. If using a cast iron skillet, lift the paper with the dough on it and place back into the skillet.
11. With a very sharp knife, slice a large “X” on the top about 1-inch deep (each slash should be about 6-inches long). If the dough seems to have warmed during handling, place the pan or skillet in the freezer to chill for 10 minutes or until the butter is once again firm.
12. Place the baking pan in the center of the preheated oven and bake until lightly golden brown all over, a toothpick inserted in the center comes out with a few moist crumbs (not wet), and the bread is firm to the touch (about 45 minutes). If you’ve used a cast iron skillet, the bread may bake faster than if you’ve used a cast aluminum round baking pan.
13. Remove from the oven and allow to cool in the baking pan for 10 minutes before turning out onto a wire rack to cool until stable (30 to 60 minutes). Remove any paper from below the bread.
14. Slice and serve warm, with butter. It’s also excellent the next day, toasted.

14. Reuben-Topped Irish Nachos

Reuben-Topped Irish Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT22M · Total: PT47M · Yield: 1

These Irish Nachos feature seasoned, oven-baked potato chips, topped with the ever-popular flavors of a reuben sandwich! Easy to make, seriously delicious! • Gluten Free •

Ingredients

• 2 1/2 tablespoons nonfat plain Greek yogurt
• 1 1/2 tablespoons ketchup (natural or organic, see note)
• 2 teaspoons sweet pickle relish (natural or organic, see note)
• 3/4 teaspoon white vinegar
• 1/4 teaspoon hot sauce (such as Frank’s Red Hot)
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon kosher salt
• 1 1/2 pounds russet potatoes, scrubbed
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 3 ounces extra-lean deli corned beef, chopped (see note)
• 1 cup shredded, reduced-fat Swiss cheese
• 1/4 – 1/3 cup sauerkraut (exact amount is personal preference), drained and gently pressed to remove extra moisture
• finely chopped parsley (if desired), for garnish

Instructions

1. Preheat oven to 475ºF.
2. In a medium bowl, combine dressing ingredients: Greek yogurt, ketchup, relish, vinegar, hot sauce, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, and 1/8 teaspoon kosher salt. Cover and refrigerate until needed (can be made up to about two days ahead).
3. Cut potatoes evenly into 1/8″-thick slices. (You can use a mandolin for this if you’d like, but I use a chef’s knife. Either way, the key is to cut them very uniformly so they bake evenly.)
4. In a large bowl, toss potato slices with olive oil until evenly coated. Sprinkle potatoes with 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon kosher salt, and black pepper. Toss again to be sure spices are distributed very evenly. You may find that it’s easiest to do this with your hands, rather than a mixing spoon.
5. Place potato slices onto two parchment-lined baking sheets, spreading them out and making sure they don’t touch or overlap (see note).
6. Bake potato slices for 12-14 minutes. The exact baking times may vary if your potato slices aren’t cut to 1/8″ or if they aren’t uniform in thickness. Check them periodically: you’re looking for a warm, browned, toasty bit of color on the bottom of your slices, but you don’t want them to burn.
7. Carefully flip all slices over and continue baking on the second side for about 5-8 minutes more, again checking periodically for doneness. If some of your slices are thinner than others, they may be ready sooner, and you may want to remove them to a plate while the other slices continue baking.
8. When your potatoes are done baking, mound them into a pile in the center of one baking sheet, layering them as you do so with corned beef, cheese, and sauerkraut. Return the nachos to the oven for about 5 more minutes, to allow the toppings to warm and the cheese to melt.
9. Garnish nachos with parsley, if desired, and serve with Thousand Island Dressing. (You can drizzle the dressing on top, serve it alongside, or both.)

15. Mini Shepherd’s Pie

Mini Shepherd’s Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’12’, ’12 servings’]

This Mini Shepherd’s Pie recipe turns a classic comfort food into individual, muffin-tin portions with flaky crust, savory meat filling and creamy mashed potatoes.

Ingredients

• 1/2 pound ground lamb or beef
• 1/2 cup finely diced white onion
• 4 teaspoons all-purpose flour (plus additional for rolling out pie crust)
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup beef broth
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots mix
• 2 refrigerated pie crusts
• 1 1/2 cups prepared mashed potatoes
• 1/2 teaspoon ground paprika
• Chopped fresh parsley (for garnish (optional))

Instructions

1. Place lamb and onion in medium high-sided skillet over medium-high heat. Cook 6 to 8 minutes or until meat is cooked through, stirring occasionally and breaking up meat with side of spoon. Spoon off and discard any excess fat.
2. Stir in flour, tomato paste, salt and pepper; cook 1 minute, stirring constantly. Stir in broth, thyme and Worcestershire; heat to boiling over medium-high heat.
3. Reduce to medium-low; simmer 5 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in peas and carrots.
4. Soften pie crust according to package directions. Preheat oven to 375 degrees F. On lightly floured work surface, roll each pie crust to 14 inches diameter. Using 4.5-inch round cutter (or small bowl), cut 6 rounds from each crust, re-rolling scraps to make the final ones, if necessary.
5. Press each round into muffin cup. Transfer to oven and bake 10 to 11 minutes or until lightly browned.
6. Divide lamb mixture between muffin cups (about 2 heaping tablespoons per cup).
7. If necessary, microwave mashed potatoes 1 to 2 minutes or until warm and spreadable. Spread potatoes over lamb mixture. Sprinkle with paprika. Transfer to oven and bake 20 to 25 minutes or until potatoes are golden brown. Served garnished with parsley, if desired.

16. Irish Nachos

Irish Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

This recipe for Irish Nachos is potato chips layered with plenty of cheese and toppings. Potato nachos are a simple yet unique snack that’s perfect for parties!

Ingredients

• 4 cups kettle style potato chips
• 2 cups shredded cheddar cheese
• 1/2 cup cooked crumbled bacon
• 1/4 cup finely chopped chives
• 1/3 cup sour cream
• 1/4 cup diced tomato

Instructions

1. Preheat the oven to 350 degrees
2. Place the chips on a sheet pan or in a pie plate.
3. Sprinkle the cheese evenly over the chips, then add the bacon on top of the cheese.
4. Bake for approximately 5 minutes or until cheese is melted,
5. Top with sour cream, tomato and chives and serve immediately.

17. Luck of the Irish Skewers

Luck of the Irish Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

The best of Irish food in bite size form, on a skewer! The perfect St Patrick’s Day appetizer that’s incredibly easy to make.

Ingredients

• Dark rye or pumpernickel bread
• 8 ounces of Irish Cheddar (havarti or gouda works great too, cut into 1/2 inch cubes)
• 1 (16 ounce) jar pickled brussels sprouts
• 6 ounces of pastrami or corned beef
• Dijon or stone ground mustard for serving
• Wooden skewers

Instructions

1. Toast several bread slices and cut into small triangles or cubes, depending on how thick the bread is.
2. Thread skewers in this order: cheese, a slice of pastrami that you fold up, pickled brussels sprout, cheese, piece of bread.
3. Serve with dijon mustard!

18. Irish Rarebit

Irish Rarebit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 slices sturdy bread, toasted
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup Guinness stout (or other Irish stout)
• 1 cup (120 g) sharp Irish cheddar cheese, grated
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• Chopped chives or parsley, for garnish (optional)

Instructions

1. 1. Gather all ingredients and measure them for 4 servings.
2. 2. In a small saucepan, melt butter over medium heat and whisk in flour to form a light roux; cook 1 minute to remove the raw flour taste.
3. 3. Whisk in milk and stout gradually until smooth; cook, stirring, until the mixture thickens enough to coat the back of a spoon.
4. 4. Reduce heat to low and stir in cheddar cheese, dry mustard, Worcestershire sauce, paprika, cayenne pepper (if using), and salt; stir until cheese is completely melted and sauce is smooth.
5. 5. Toast the bread slices until lightly browned.
6. 6. Spoon or ladle a generous portion of cheese sauce over each toast slice; if desired, place under a preheated broiler or under a hot grill for 1–2 minutes until bubbling and lightly browned.
7. 7. Serve immediately, garnished with chopped chives or parsley if desired.

19. Irish Potato Pancakes

Boxty: the Best Ever Potato Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’]

A wonderful and hearty Irish potato pancake recipe.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp Kosher or sea salt
• 1 cup mashed potatoes (Russets boiled in salted water)
• 1 ½ cups potato (raw Russets, grated, )
• 1 cup buttermilk ((or more if needed))
• 2 Tbsp butter (more or less as needed, for the griddle)

Instructions

1. NOTE: for the best boxty, squeeze the grated raw potato in a clean tea towel until all the water runs out; discard the water.
2. In a small bowl, place the flour, baking powder and salt; set aside.
3. In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
4. Slowly add the buttermilk and stir gently (do not over mix).
5. The mixture should be a batter; so add more buttermilk if needed. Make as thick or as runny as desired.
6. Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
7. Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
8. Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
9. Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

20. Irish Cheddar Cheese Scones with Scallions

Cheese Scones Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’18’, ’18 scones’]

Cheese Scones are savory and brimming with pockets of melty Irish Cheddar cheese and fragrant fresh scallions. They’re cheesey, they’re oniony, what more could you want?

Ingredients

• 2 large eggs
• 14 oz buttermilk (1 ¾ cups)
• 25 oz unbleached all purpose flour (5 cups, see note)
• 2 tablespoons baking powder
• ½ teaspoon salt
• 2 oz granulated sugar (¼ cup)
• 6 oz unsalted butter (cold, cut into 1″ chunks)
• 8 oz Cheddar Cheese (cut into ¼” cubes)
• 1 bunch scallions (chopped to ¼” pieces)
• flakey sea salt

Instructions

1. Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or silicone baking mats.
2. In a bowl or measuring cup, whisk together 2 large eggs and 14 oz buttermilk and set aside. In a larger mixing bowl, whisk together 25 oz unbleached all purpose flour, 2 tablespoons baking powder, ½ teaspoon salt and 2 oz granulated sugar. Toss in 6 oz unsalted butter chunks. Use your fingers to work in the butter until the bits are the size of a pea. Toss in 8 oz Cheddar Cheese cubes and 1 bunch scallions, chopped.
3. Add the buttermilk mixture all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON’T OVER MIX.
4. Dump the dough onto a floured surface and finish kneading by hand until all the loose flour is absorbed.
5. Use your hands to pat the dough on a floured surface until it is ¾”-1″ thick. Use a 2 ½-3″ biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
6. Line the scones onto the prepared baking sheet, leaving 1″ space between. Brush the tops of the scones with buttermilk and sprinkle lightly with flakey sea salt.
7. Bake until the scones are golden brown and sound hollow when the bottom is tapped. Turn the trays halfway through baking for even browning. Total baking time 15-20 minutes.

21. Leek and Cheddar Dip

Leek Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

Indulge in a savory delight with my Leek Dip recipe. This creamy dip is oozing with golden cheddar cheese, ready in just 40 minutes!

Ingredients

• 1 tablespoon unsalted butter
• 1 leek (sliced into thin half-moons)
• salt (to taste)
• 8 ounces cream cheese
• 2 cups shredded cheddar
• ¼ cup mayonnaise
• 3 tablespoon stout beer
• 1 baguette

Instructions

1. Preheat oven to 400 degrees.
2. In a large skillet, melt one tablespoon of unsalted butter over medium. Add one leek to the skillet and sprinkle with coarse salt. Cook until tender and slightly caramelized, about 12 minutes.
3. Transfer leek mixture to a large bowl and add 2 cups of shredded cheddar, 8 oz package of cream cheese, ¼ cup of mayonnaise, and 3 tablespoons of stout beer. Mix until smooth and well incorporated.
4. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve on slices of baguette.

22. Irish Potato Bites

Irish Potato Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’10’]

Little twice baked potato bites stuffed with cheese and corned beef.

Ingredients

• 20 small Red potatoes (small (golf ball size))
• 1/2 cup Corned beef
• 1/4 cup Cheddar cheese (shredded)
• 1 tablespoon Butter (melted)
• 1/8 teaspoon Salt

Instructions

1. Fill a large pot with water and bring it to a boil.
2. Add potatoes and boil until they are fork tender.
3. Preheat oven to 400°F
4. Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
5. Scoop out the inside of each potato half saving the potato insides in a bowl.
6. Add cheese, corned beef, butter to the bowl with the saved potato insides.
7. Salt mixture to taste. Also sprinkle some salt over the potato halves.
8. Scoop mixture into potato halves and then place them on a baking sheet.
9. Place baking sheet in oven for 10 minutes.
10. Remove from oven and serve.

23. Guinness Cheddar Dip

Guinness Cheddar Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’12’]

Guinness Cheddar Dip is like an Irish version of beer cheese and is a terrific last-minute appetizer to make for your St. Patrick’s Day celebration.

Ingredients

• 8 oz cream cheese (softened)
• 1/3 cup Guinness beer
• 1 tbsp Worcestershire sauce
• 2 tsp brown (pub style) mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 oz Irish cheddar cheese (shredded)
• 1/4 cup green onions (finely chopped)
• 12 small soft pretzels (baked from frozen)

Instructions

1. With a hand or stand mixer, whip together the softened cream cheese with the Guinness, Worcestershire sauce, mustard, garlic powder and salt until smooth.
2. Add the shredded Irish cheddar cheese and blend on low until combined.
3. Fold in the chopped green onions with a spatula.
4. Place the dip in a bowl and cover. Refrigerate for two hours before serving. 
5. Serve the Guinness cheddar dip with baked soft pretzels.

24. Irish Cheese Toasties

Irish Cheese Toasties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT15M · Yield: [’12’, ’12 pieces’]

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Ingredients

• 2 oz. Kerrygold Dubliner cheese ((grated))
• 12 1/2 inch slices French baguette
• 2-3 teaspoons Dijon mustard
• cracked black pepper
• fresh thyme bits

Instructions

1. Slice toasts from baguette loaf and apply a smear of Dijon.
2. Place toasts on a baking tray and sprinkle with cheese
3. Broil or bake in a toaster oven until golden and cheese is melted.
4. Sprinkle with fresh thyme and a liberal amount of cracked black pepper.

25. Cheesy Mushroom Potato Bites

Cheesy Mushroom Potato Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’15’]

Irish cheddar and mushroom potato bites are tasty little appetizers, that can even double up as a side dish.

Ingredients

• 15 small red potatoes
• 8 ounces white cheddar cheese (shredded) (Use Irish cheddar if available)
• 4 ounces butter (1 stick)
• 2 tablespoons milk
• 8 ounces white mushrooms (chopped)
• 2 cloves garlic (minced)
• 2 teaspoons fresh thyme (chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley (to garnish)

Instructions

1. Place the potatoes in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the potatoes for 20 minutes until tender. Drain the potato water and let the potatoes stand until cool enough to handle.
2. Melt half the butter in a large skillet. Stir in the mushrooms and minced garlic. Sautée over medium heat for 3 minutes. Add the chopped fresh thyme and turn off the heat.
3. Preheat the oven to 425 degrees F.
4. Cut each potato in half. Scoop out the center of each potato using a melon baller, collecting the potato in a bowl. Put the potato shells to the side.
5. Melt the remaining butter in the microwave for 15 seconds. Add to the potatoes with the milk. Mash together. Season with salt and pepper to taste. Add 2/3’s of the cheese and all of the mushroom mixture. Combine well together.
6. Place the potato skins on a foil lined baking sheet, sprayed with cooking oil. Spoon equal amounts of the filling into each shell. Sprinkle the remaining grated cheese on top of each potato.
7. Bake in the pre-heated oven for 15 to 20 minutes. The appetizers are ready when the cheese is melted and turning a light golden brown color.
8. Cool the potato bites on paper towels. Garnish with parsley and serve warm.

26. Vegan Soda Bread

Vegan Soda Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’12’]

This Irish vegan soda bread is here in time for your St. Patrick’s Day celebration! This quick bread uses baking soda and vegan buttermilk to create a crusty outside and warm and fluffy inside!

Ingredients

• 4 cups white whole wheat flour
• 2 tbsp coconut sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups unsweetened soy milk
• 2 tbsp apple cider vinegar
• 1 cup raisins

Instructions

1. Preheat oven to 400 F. Prepare baking dish. You can use a cast iron skillet (traditional), a baking sheet lined with parchment paper, a cake pan (9 inch). Line your pan of choice with parchment paper.
2. Combine 2 cups of soy milk with 2 tablespoons of apple cider vinegar. Whisk together. Set to the side, and allow to sit for 10 minutes until milk curdles and turns to buttermilk.
3. In a large bowl, whisk together the white whole wheat flour, baking soda, salt, and coconut sugar. Add the raisins to the dry ingredients. Stir together to combine evenly.
4. Pour the buttermilk into the bowl with the dry ingredients. Gently fold the ingredients together until combined. Dough will be crumbly.
5. Transfer the dough to a floured surface. Lightly flour your hands and work the dough into a ball. Knead the dough for about 30 seconds or until the flour is fully worked into the dough.
6. Transfer the ball of a dough to your baking pan of choice. Score an X on the top of the ball using a sharp knife.
7. Bake in preheated oven for about 45 minutes. Halfway through the cooking time at about 22 minutes, place an aluminum foil tent on top to avoid the top from burning. Allow bread to cool for 10 minutes in the baking pan. Transfer to a wire rack to cool completely.

27. Reuben Egg Rolls

Reuben Egg Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’15’, ’15 egg rolls’]

These reuben egg rolls are packed full of corned beef, cabbage, sauerkraut and Russian dressing. Fried till crispy and dipped in an beer mustard sauce.

Ingredients

• 1 pound thick deli sliced corned beef (cut into small pieces)
• 1 cup thinly sliced cabbage
• 1 cup shredded Swiss cheese
• 1 8 ounce can sauerkraut, drained
• 1/4 cup Russian dressing
• 15 egg roll wrappers
• Canola oil
• 1/3 cup Dijon mustard
• 1/4 cup mayonnaise
• 1-2 tablespoons dark Irish beer

Instructions

1. In a large bowl add corned beef, cabbage, Swiss cheese, sauerkraut and Russian dressing. Stir to combine. The mixture should be slightly wet but not soaking in Russian dressing. The dressing should just hold together the mixture.
2. Take out your egg roll wrappers and place one wrapper like a diamond in front of you.
3. Add a little bit of the corned beef mixture across the egg roll wrapper just a little below the middle. Make sure to leave about an inch on each side so you can fold in your corners.
4. Then fold up the bottom corner of the egg roll around the mixture and fold in the sides. Wet the edges of the showing egg roll wrapper (the top triangle part) and fold up tightly and set aside, seem side down. You want to roll the egg rolls so they are tight so they filling does not fall out while frying. This maybe take some time to get right but it’s ok. You get tons of egg roll wrappers so just start over if it doesn’t roll right.
5. Continue until all the filling has been used.
6. In high sided frying pan add about 1 inch of canola oil and set oven medium heat.
7. Once the oil has reached about 375 degrees F add in an about 3 egg rolls at a time and fry until golden brown on one side, flip and continue cooking until fully browned on the other side.
8. Note: The exact amount of egg rolls will depend on how much filling you stick into each egg roll. If you get more than 15 that is ok. Most egg roll packages come with a TON of wrappers!
9. For the mustard whisk all the ingredients together and serve with hot egg rolls.

28. Irish Potato Bread

Irish Potato Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4-6 Servings’]

Easy 4-ingredient Irish Potato Bread! Also known as Irish Farls, Fadge, or potato cakes! Made on a hot griddle with leftover mashed potato, this gluten-free, vegan, and allergy-free potato bread recipe is a delicious, simple, and quick side dish, breakfast, or snack! Soft and crisp, eggless mashed potato bread can be enjoyed savory or sweet!

Ingredients

• 2 Cups Mashed Russet Potato* (about 1 pound whole)
• 1 Cup Gluten-Free All-Purpose Flour
• 2 TB Vegan Butter (melted)
• 1/2 Tsp Salt

Instructions

1. Peel, boil, and mash 1 pound of whole russet potatoes if needed. Otherwise, mash the canned potatoes or simply measure out the two cups needed from leftover mashed potatoes.
2. Add the mashed potato to a large bowl with the melted vegan butter and salt before blending everything together with a fork.
3. Add the gluten-free flour to the mashed potato and use your hands to work the dough until smooth and combined (add any other flavorings or add-ins during this step).
4. Liberally flour a flat surface before placing about 1/4 of the dough on the surface and rolling it out to about 1/4 to 1/2 inch thickness.
5. Use a medium-sized round soup bowl to cut out a circle of the rolled dough and remove the excess dough, setting it aside for re-rolling more portions.
6. Use a sharp knife to cut the circle of potato dough into 4 triangles (farls). Repeat this process for 3-5 more portions depending on the size of your circles.
7. Grease a large pan or griddle and heat it on the stove over medium-high heat before adding a batch of potato farls.
8. Cook the potato farls on each side for 4-5 minutes until golden brown.
9. Serve the potato farls right away with toppings of choice or allow them to cool and a wire rack to store for later.

29. Vegan Irish Potatoes

(Vegan) Irish Potatoes! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Total: PT80M · Yield: [‘3’, ‘3 dozen’]

Irish potatoes are a Philadelphia St Patrick’s Day tradition. They are basically little balls of cream cheese, butter, shredded coconut, and powdered sugar rolled in cinnamon to look like little taters. Our veganized Irish potatoes use unrefined coconut oil for the butter (works like a freakin’ charm!) and Tofutti cream cheese. They are SO easy to make and only need to chill in the fridge for about an hour – a great last-minute holiday treat.

Ingredients

• 4 oz. vegan cream cheese
• 1/4 cup coconut oil (measured solid*)
• 1 16- oz bag organic powdered sugar
• 1 tsp vanilla extract
• 2.5 cups unsweetened shredded coconut
• 2 Tbsp ground cinnamon

Instructions

1. Place a large mixing bowl in the fridge or freezer to chill and get your hand mixer ready.
2. Cream together the cream cheese, coconut oil, and vanilla extract until fully combined.
3. Slowly add the powdered sugar in 3-4 batches and beat with the hand mixer in between each addition until a large ball forms. Stir in your shredded coconut until fully incorporated.
4. Next, add your cinnamon to a shallow dish (like a pie dish or any plate, really). Use a small ice cream scoop (or your hands) to scoop out 1.5 – 2 Tbsp of the mixture and form it into a ball. Roll each ball in the cinnamon, coating it completely. The cinnamon coating and white insides are what make this beauties look like little potatoes!
5. Line your Irish potatoes on a baking sheet and allow them to chill in the fridge for about an hour.
6. Enjoy with a big ‘ol glass of cashew milk.

30. Salmon and Cucumber Bites

Salmon and Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [’20’]

Smoked salmon, cucumber pieces, horseradish cream cheese and radish slices are threaded onto cocktail sticks to create these Irish party appetizers.

Ingredients

• ½ English cucumber
• 3 tablespoons full fat cream cheese
• 1 teaspoon horseradish (add 2 teaspoons if you like spicier food)
• ⅛ teaspoon freshly ground black pepper
• 4 ounces smoked salmon slices (lox will work in the US)
• 4 small red radishes (trimmed,washed, and thinly sliced)
• 10 sprigs pea shoots (watercress or parsley can be substituted as a garnish)

Instructions

1. Peel thecucumber and cut in half down the center. Slice each half into 10 evenly sized pieces (yields 20 semi-circular shape slices.)
2. Cut the smoked salmon slices into strips. Each slice should yield 4 to 5 strips. Twenty strips are required. Fold each strip over and back on itself to create a small concertina type stack.
3. Mix the cream cheese and horseradish sauce. Add the freshly ground black pepper and mix thoroughly.
4. Assemble the appetizer in layers. Lay a piece of cucumber at the base. Add a piece of folded smoked salmon. Add a small blob of cream cheese mixture. Top with a radish slice.
5. Push a cocktail stick down through the top of the radish to the cucumber to secure the appetizer.  (Note: it is easier to thread the radish slice onto the cocktail stick first and then push the stickdown through the rest of the stack.)
6. Garnish with green pea shoots, water cress or chopped fresh parsley to serve.

31. Sausage Rolls

Irish Sausage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT25M · Total: PT85M · Yield: [’18’]

Puff pastry rolls filled with deliciously savory, herb seasoned Irish pork sausage meat.

Ingredients

• 3 puff pastry sheets
• 1 egg (beaten for brushing pastry)
• 1 pound ground pork
• 1 teaspoon dried thyme
• ½ teaspoon dried marjoram
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary leaves
• 1 teaspoon dried parsley
• ½ teaspoon dried sage
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup breadcrumbs
• 1 garlic clove (minced)
• 1 egg (beaten)
• ¼ teaspoon dried fennel (optional )

Instructions

1. Grind the spices, salt and pepper in a coffee grinder.
2. Add the ground spices and minced garlic to the breadcrumbs in a large mixing bowl and mix together.
3. Add the ground pork to the seasoned breadcrumbs and combine using your fingers. Add half of the beaten egg and mix thoroughly until the meat mixture begins to stick together. Discard the excess egg.
4. Using your hands roll the sausage, forming 4 cylindrical shapes about 3/4 inches thick and 10 inches long. Set meat aside.
5. Preheat the oven to 400 degrees F. Line a large baking tray with parchment paper.
6. Open a thawed puff pastry sheet on a floured surface. Cut into 3 strips about 3 inches wide and 10 inches long.
7. Place a 3 inch piece of the pre-formed sausage meat on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by one inch.
8. Cut the pastry roll, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam.
9. Using a sharp knife, cut two diagonal 1/2 inch slits in the top surface of the roll. Repeat the procedure to form 18 sausage rolls.
10. Lay the prepared sausage rolls on the baking tray in rows and one inch apart. Brush the top of the pastry with egg wash.
11. Bake in a 400 degree F oven for 20 minutes. Lower the heat to 350 degrees and bake for a further 5 minutes.
12. Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack.
13. Serve warm or cold as desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.