List of Irish dishes

This is a list of dishes found in Irish cuisine. Irish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the 16th century heavily influenced Ireland's cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, boxty, coddle, and colcannon.

Irish Food

Name Image Description
Bacon and cabbage Unsliced back bacon boiled together with cabbage and potatoes.[1]
Barmbrack A leavened bread with sultanas and raisins.
Battered sausage A deep-fried, battered pork sausage, normally served with chips.
Black pudding Sausage made from cooked pig's blood, pork fat, pork rind, pork shoulder, pork liver, oats, onion, rusk (wheat starch, salt), water, salt, pimento, and seasoning (rusk, spices). Picture shows slices of black pudding (dark) and white pudding (light).
Boxty Finely grated raw potato and mashed potato mixed together with flour, baking soda, buttermilk and occasionally egg, then cooked like a pancake on a griddle pan.
Breakfast roll A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout Ireland and Great Britain.
Champ (also known as Poundies) Mashed potatoes and chopped scallions (spring onions) with butter and milk.
Coddle Layers of roughly sliced pork sausages bacon, usually thinly sliced, somewhat fatty back bacon, with sliced potatoes, and onions.
Colcannon Mashed potatoes with kale or cabbage.
Corned beef sandwich A sandwich prepared with corned beef. It is traditionally served with mustard and a pickle,.
Cottage pie Cottage pie is a beef and vegetable mixture with a delicate beef sauce topped with creamy mash potato, which has been gratinated. Not to be confused with shepherds pie which has minced lamb in it.
Crubeens Boiled pigs' feet.
Drisheen A type of black pudding.
Farl A traditional quick bread or cake, roughly triangular in shape.
Fried bread Bread fried in bacon fat.
Full breakfast Bacon, sausages and eggs, often served with a variety of side dishes.
Goody A dessert dish made by boiling bread in milk with sugar and spices.
Gur cake A pastry confection associated with Dublin.
Irish stew A traditional stew of lamb, or mutton, potatoes, carrots, onions, and parsley.
Limerick Ham A particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick, Ireland.
Irish Seafood Chowder A particular method of preparing a seafood soup, often served with milk or cream. Ireland.
Mashed potato Prepared by mashing freshly boiled potatoes with a potato masher, fork, ricer,or food mill, or whipping them with a hand beater. Butter and milk are sometimes added.
Pastie A round, battered pie of minced pork, onion, potato and seasoning.
Potato bread A flat bread made from potato and flour, dry-fried. A key component of the Ulster Fry.
Skirts and kidneys A stew made from pork meat, including the kidneys, blatter, and liver.
Soda bread A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Sometimes raisins are added to make it sweeter.
Spice bag Popular fast food dish in Dublin, consisting of deep-fried chips, chicken balls or strips, red and green peppers and a variety of spices.
Spiced beef A cured and salted joint of rump steak or silverside beef, which is traditionally served at Christmas or the New Year.
White pudding Very similar to black pudding, but containing no blood. Contains pork meat and fat, suet, bread, and oatmeal formed into a large sausage shape. Picture shows slices of white pudding (light) and black pudding (dark).

See also


  1. Sheehan, Seán; Levy, Pat (2003). Dublin (2nd ed.). Footprint Travel Guides. p. 134. ISBN 1-903471-66-4. that most traditional of Irish workaday meals: bacon and cabbage
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