Early Irish cuisine was based on meat, dairy, seafood products in the coastal regions and vegetables gathered from the wild or grown at home. After the potato was introduced in the late 16th century, it quickly became a staple food. Even today, few Irish meals are considered complete without the addition of potatoes.
Irish Breakfast
Irish breakfasts are a hearty start to the day. It often includes steel-cut oatmeal, which is thicker and chewier than rolled oats. It's delicious served with milk, cinnamon and sugar. Scones are another Irish favorite. The buttery biscuits are traditionally studded with currants and raisins.
Prefer a savory breakfast? The Irish sometimes eat potato cakes – leftover mashed potatoes with flour patted into a round – at breakfast time. Another breakfast favorite is the classic Irish "fry:" fried eggs, rashers (which are meaty strips of lean bacon), sausages and blood pudding (a sausage made with animal blood – not everyone's favorite). You can round that out with sautéed mushrooms and grilled tomatoes, or simply toast or fried bread. Wash it all down with Irish Breakfast tea with milk and sugar – never lemon! Even the Irish call this meal "a heart attack on a plate," but it's a traditional (and delicious) way to start the day.
Classic Irish Fare
The Irish are famous for their potatoes. They can be prepared simply or more elaborately. Potatoes simply cooked, wrapped up in foil, and put into the fire (like in the hearth) get a wonderful smoky flavor from the ashes. More into mashed potatoes? Colcannon, another favorite, is made by mashing garlic, kale and cabbage with potatoes. Champ, which is native to Northern Ireland, is made by blending mashed potatoes, eggs and scallions.
Potatoes also play a big role in traditional Irish stews. Beef or lamb is combined with onions, carrots, celery and potatoes in a large pot and simmered until thick and rich. Irish soda bread, a quick bread that uses baking soda for leavening, is the perfect accompaniment.
