Forget the corned beef or Irish stew, the Guinness stout cake or green desserts. This year we’re going with lots of bacon, cabbage and potatoes for Paddy’s Day recipes, with one lamb dish tossed in for good measure First up, a celebratory breakfast with an America-style boxty — the Irish pancake that’s part hashbrown, part mashed potato. Serve with eggs and bacon, add a grilled tomato and scone if you’re feeling peckish.

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112 cups grated raw potato (Yukon Gold or Russets are fine)
1 cup flour
12 cup grated cheddar cheese
1 cup leftover mashed potatoes
14 tsp. each sea salt and ground black pepper
1 egg
2 Tbsp. mayonnaise
1 Tbsp. milk
2 Tbsp. vegetable oil
Mix grated potatoes with flour in a large bowl. Stir in cheddar cheese and mashed potatoes; season with salt and pepper.

Beat egg, mayonnaise and milk together in a separate bowl; pour mixture into potatoes and stir. Heat vegetable oil in a large skillet over medium heat. Drop scoops of the potato mixture into the hot oil and fry until golden brown, three to four minutes on each side. Keep pancakes warm in oven until entire batch is ready for serving.

Here’s a potato pie that’s a great side with a good old-fashioned roast or ham.

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1 prepared pie crust
4 Tbsp. butter
6 slices thick-cut bacon, chopped
5 medium potatoes, peeled and sliced thin
1 bunch green onions, sliced thin, 1⁄2 cup tops set aside
12 cup heavy cream
sea salt and pepper
Preheat oven to 350 degrees. Place pie crust in a nine-inch tart pan and crimp the edges. Refrigerate crust until ready to fill. Place butter and bacon in a large skillet over medium-high heat. Sauté until bacon is crispy, then add onions and potatoes. Season with salt and pepper. Cook three to five minutes, gently stirring to mix the onions and potatoes and coat them in bacon grease. (The potatoes don’t need to be cooked through.) Spoon mixture into the crust and drizzle with cream. Bake for 35-45 minutes, until potatoes are fork-tender and crust is golden. Rest for 10 minutes, then sprinkle with chopped green onion tops and cut.

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True Irish cabbage and bacon would be made by boiling thick-cut rashers and then cooking the cabbage in the bacon water. This is a bit lighter version.
1 lb. thick-cut bacon
1 large green cabbage
1 large onion
212 cups chicken or vegetable broth
1 Tbsp. mustard seeds
sea salt and pepper
Place a large stockpot over medium heat. Cut bacon strips into four pieces each, separate, and place in pot. Cook, stirring, until bacon is cooked, but not fully crispy. Peel onion and cut into wedges. Cut cabbage in half, remove the core and then cut into 12 wedges. Add onion to the bacon and sauté for three minutes to soften. Add cabbage, broth, and mustard seeds, stirring to submerge cabbage and mix bacon with it. Cover and simmer for 15-20 minutes, until thickest parts of cabbage are tender. Stir once or twice while cooking. Add salt and pepper to taste. Serve with whole-grain mustard on the side.

For a nice take on shepherd’s pie, swap sweet potatoes for white.

L A M B   A N D   S W E E T   P O T A T O   P I E

3 medium sweet potatoes
12 cup light cream
1 Tbsp. butter
1 lb. ground lamb
2 Tbsp. butter
1 cup carrots, diced
1 cup onion, chopped
1 cup mushrooms, sliced
4 cloves garlic, chopped
6 oz. tomato paste
14 cup water
salt and pepper to taste
Preheat oven to 400. Wash sweet potatoes and stab all over with a fork. Place potatoes on a parchment-covered baking sheet and bake for 30-45 minutes, until soft. Remove from oven and set aside. Lower oven temperature to 350. While the potatoes are baking, in a heavy skillet sauté onions, mushrooms and carrots in butter until soft. Stir in ground lamb and garlic and cook thoroughly. Add tomato paste and mix until well combined. If mixture becomes too dry add up to 1⁄4 cup of water. Simmer, adding salt and pepper to taste. Pour meat mixture into a casserole dish and set aside while you make the topping. Scoop out flesh of the sweet potatoes and place in a food processor, adding in butter and cream until mixture is fluffy and spreadable. Season with salt and pepper and spread over the top of the meat mixture. Place in oven to bake for about 30 minutes, until everything is heated through.