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Traditional St. Patrick’s Day Recipes

One of my favorite St. Patrick’s Day treats is Colcannon.  It is a recipe that takes potatoes and cabbages and elevates them to a new level of delicacy.  You can also make it with Kale, which is how I prefer it.  Kale is one of the healthiest vegetables you can eat, until you add a stick of butter.  Which you do in this recipe.



1 lb of potatoes
1 lb of cabbage (green)
2 large bunches of Kale
1 stick of butter
6 large leeks (chopped finely)
2 onions (diced)


  • Boil the potatoes until they are tender.  (You can peel them or leave the skins on.  It is up to you)
  • Boil the cabbage and kale until just tender.
  • Sautee the leeks and onions in 3 tablespoons of butter.
  • Mash the potatoes with 4 tablespoons of butter and some milk.
  • Stir in cabbage, kale, onions and leeks
  • Serve with a little pool of butter in the center of the bowl.

Irish Boiled Dinner

I also enjoy corned beef, so this is another favorite of mine.

The main components are: corned beef, potatoes, cabbage, carrots, and onions.


1 5 pound corned beef brisket
1 head of cabbage
6 large carrots, peeled and cut into two inch lengths
10 small potatoes, cut in half
3 onions, cut into strips


Put onions and brisket in pot, and cover with water.  Boil for 30 minutes, then reduce heat to a simmer.  Cook for 3 hours.  Then, add remaining ingredients to the pot, and cook until they are tender. Serve with brown bread.