Plus, how the humble spud became a national standby
Though a corned beef and cabbage plate may be synonymous with St. Patrick’s Day celebrations in the U.S., the dish is more rooted in Irish-American culture than traditional Irish culture.
To celebrate this year, consider trying two simple, classic Irish potato dishes — boxty and colcannon — for true tastes of Ireland that come with a built-in history lesson.
Ireland’s relationship to the potato is complex. Potatoes are not native to Ireland, but matters of geography, politics, economics and agriculture all played an important part in establishing the humble spud as a standby in the diets of much of Ireland’s working population by the middle of the 19th century. Between 1845 and 1852, large percentages of Irish potato crops failed from blight, causing mass starvation and disease. The famine heightened tensions between native Irish tenant farmers and the British ruling class, ultimately putting forces in motion that would lead to Irish independence by the early 20th century.
Fortunately, preparing or enjoying traditional Irish potato dishes such as colcannon and boxty in honor of St. Patrick’s Day is a much simpler matter. (Arguably simpler, even, than that other St. Patrick’s Day staple: Irish soda bread.
