55 St. Patrick's Day Recipes You'll Want to Make Year-Round

If you’re a fan of hearty fare like potatoes and stew then you probably look forward to March 17th as much as we do. Sure, it's fun to participate in the American version of the holiday by starting your meal with green appetizers or treating yourself to a festive St. Patrick’s Day dessert and cocktail, but the best part of this day is digging into a plate piled high with dishes that celebrate Irish cuisine. For some of us, that means cooking up inspired classics like corned beef and cabbage or shepherd’s pie. For others, it’s all about sticking to tradition and making authentic colcannon or boxty. However you choose to pay tribute to the food and cooking of the Emerald Isle, we’re sure these recipes will come in handy. We’ve rounded up everything from Guinness-infused bites and cute, shamrock-shaped scones to Irish coddle and soda bread — and we’re sure you’re going to love each and every recipe. A must-make no matter how you celebrate? This 5-star corned beef and cabbage. It requires a bit of time and effort but the leftover corned beef makes for excellent hash the next day.

Like many traditional dishes, the recipe for Irish coddle (also known as Dublin coddle) varies widely from family to family. Born in 1700s inner-city Dublin tenements, it’s 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 an incredibly warm bowl of nourishment. Serving with slices of soda bread is a must and adding a splash of Ireland’s favorite beer, while optional, is very highly recommended!

This corned beef grilled cheese layers tender slices of corned beef with melty cheese and buttery toasted bread for the ultimate comfort sandwich. It’s a cozy, crave-worthy way to reinvent classic corned beef and cabbage flavors.

This classic Irish apple cake is studded with tender apples and topped with a simple glaze for a cozy, old-fashioned dessert.

The name of this candy is misleading: There are no potatoes included in the dish. Instead, it’s a beloved sweet treat meant to resemble adorable little potatoes. Irish potato candies are traditional seasonal confections found at candy stores and groceries around St. Patrick’s Day, particularly in the Philadelphia area. The Philly version consists of a smooth, sweet mixture studded with shredded coconut and then rolled in ground cinnamon for a two-bite treat that looks just like a mini potato.

When the Irish call this a full breakfast, they’re not kidding. We’ve given you all the traditional components here, but if you’re looking for a smaller meal, feel free to mix and match. Irish bacon is leaner than American-style bacon, so Canadian bacon is the closest substitute. If you’re feeling ambitious, you can also bake a loaf of soda bread to stand in for your toast.

One slice of this tart will put you in the St. Patty's day mood! A crunchy chocolate cookie base holds a smooth Irish cream filling with just enough of a boozy kick to get the party started. A topping of pastel-green whipped cream and gold sugar pearls adds festive Irish-inspired flair!

Start your St. Patrick's Day off on the right foot with these savory scones shaped like lucky four-leaf clovers.

Top the whiskey-spiked coffee with a homemade brown sugar whipped cream for the perfect St. Patrick's Day pick-me-up!

Stocking up for St. Patrick’s Day? Set some Guinness aside to make Ina’s foolproof recipe. Her moist, slightly sweet bread pairs just as well with salted butter as it does with corned beef and cabbage.

Lasheeda says, "One of my favorite childhood treats was the epic cookie-and-frosting duo called Dunkaroos. Here's a homemade version of the snack reimagined with a St. Patrick's Day twist."

This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty’s Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.

Skip cream cheese frosting in favor of old-fashioned boiled frosting for this layered cake.

These creamy spuds are given the traditional colcannon treatment: they're bulked up with the addition of finely shredded green cabbage.

Guinness® stout is a very dark beer that boasts notes of coffee and caramel, two ingredients that pair naturally well with chocolate. For this recipe, the Guinness is reduced to a syrup to intensify the flavors and really make the chocolate stand out. The brownies are a nice marriage of fudgy and cakey and are intensely chocolatey, thanks to the bittersweet chocolate and cocoa powder.

Half dark stout beer and half pale ale, there is a reason the half and half has remained a classic order in Irish bars around the world. The crisp ale goes in first, but it’s the smooth stout (carefully poured in after so it stays on top) that really makes the drink so visually special.

Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.

The old-fashioned boiled frosting for these Emerald Isle green cupcakes is creamy and fluffy.

The legend goes that this drink is named for “It’s a Long Road to Tipperary,” a song that was a popular anthem of Irish soldiers in World War I aching to return home to the Irish countryside. Perhaps it’s not as well-known as other classic cocktails, but the mix of Irish whiskey, herbaceous Chartreuse, sweet vermouth and just a hint of orange will have you humming after just one sip.

Alton cuts no corners when preparing scratch-made corned beef: It spends 10 days in the refrigerator, soaking in a flavorful brine, ensuring a St. Patrick's Day meal that everyone will love.

This beloved dessert is made of not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit after removing it from the refrigerator.

A grown-up milkshake, this pale green delight is perfect as a midday treat or after-dinner dessert. It's only as good as the ice cream that goes into it, so splurge on a really high-quality one.

An old-school spiked coffee drink just got an update. These boozy jelly shots have everything the cocktail does — coffee, Baileys and whipped cream. Cut them into squares or use a small shamrock cookie cutter for good luck.

Known for its biting ginger flavor and copper mug presentation, a mule is a great drink year-round. Unlike its cousin the Moscow mule, which is made with vodka, this one has crisp Irish whiskey as its base. The ice and lime make it refreshing for spring and summer, while the spice of the whiskey and ginger gives it a kick that will warm any winter night. Enjoy it on St. Patrick's Day — or any day!

This nutty take on traditional Irish soda bread incorporates walnuts and grated lemon zest to add a bright burst of flavor to every crumbly slice.

This classic St. Patrick's Day side dish isn't truly fried, but still cooks in plenty of butter and bacon drippings. A dash of Worcestershire adds an extra savory note.

Milkshakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream and vanilla extract. Combining peppermint extract and vanilla ice cream gives the drink an extra-refreshing, minty flavor you wouldn't get from using regular mint chip ice cream.

This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.

This flavor-packed, slow-cooked brisket is unbelievably tender and delicious. Hearty root vegetables, cabbage and herb butter fill up the rest of the plate, for a mouthwatering take on St. Patrick’s Day corned beef and cabbage.

Nancy’s boozy confection is not for the faint of heart. To kick her Irish coffee up a notch, she uses peppermint schnapps and two different types of Irish whiskey. Don’t forget the whipped cream to top it off!

Make a hash with leftover corned beef and red-skinned potatoes before topping the mixture with a poached egg.

Cabbage and potato make the perfect pair in this hearty, colcannon-inspired soup.

Soda bread takes only a few moments to make. It requires no yeast, so no worrying that your yeast is old or your kitchen too hot. You simply throw some flours in a bowl, add rolled oats, baking soda and salt and stir in some buttermilk. Slide it into a hot oven and you have crusty, warm bread in under an hour.