More About This Recipe
If I found this Irish Bread Braid is at the end of a rainbow, I’d be one happy gal.
I never know what to make for St. Patrick’s Day in my kitchen because it all SOUNDS. SO. GOOD. So instead of making corned beef and cabbage or colcannon or shepherd’s pie or soda bread, I usually just get overwhelmed with all the possibilities and end up getting a Shamrock Shake and calling it a day.
But not this year, friends! No sir, no ma’am. This year I’m making this savory crescent braid, all stuffed with corned beef and spinach and potatoes and melty white cheese because, well, I just explained all the reasons. It’s mostly for the melty cheese, though.
To the end of the rainbow!
You’ll want to prepare your ingredients first. If you’re using chopped spinach from the frozen section, make sure it’s thawed and drained completely. You’ll also want to boil the potatoes ahead of time, too, so they have time to cool completely and you can slice them easily.
Slice the braid into strips and serve, either with some Thousand Island dressing, Dijon mustard or on its own.
If you’re lucky enough to get a slice of this bread braid, then you’re lucky enough!