“May your home always be too small to hold all your friends.”

On Long Island, you don’t have to be Irish to celebrate St. Patrick’s Day. Every March 17, homes, restaurants, and local pubs fill with laughter, green decorations, and the unmistakable aroma of corned beef and cabbage simmering on the stove. It’s one of those traditions that seems to belong to everyone. For one day each year, Long Islanders proudly wear green, share a hearty meal, and embrace the spirit of St. Patrick.

But who exactly was the man behind the holiday?

Saint Patrick, Ireland’s patron saint, lived during the 5th century. Although he was born in Britain, his life became deeply tied to Ireland after he was captured by Irish raiders as a teenager and taken there as a slave. After escaping years later, he eventually returned to Ireland as a missionary, dedicating his life to teaching and spreading Christianity.

Legend says he used the three leaves of the shamrock to explain the Holy Trinity, Father, Son, and Holy Spirit, which is why the small green plant became one of the most recognizable symbols of the holiday.

Over time, St. Patrick’s Day grew far beyond a religious feast day. When millions of Irish immigrants arrived in America during the 19th century, many through New York, they brought their culture, traditions, and celebrations with them. Parades, music, storytelling, and hearty meals soon became part of the day.

Here on Long Island, food has always been at the heart of it.

Interestingly, the meal most Americans associate with the holiday, corned beef and cabbage, became popular here rather than in Ireland. In their homeland, Irish families more commonly ate bacon with cabbage. But in New York, Irish immigrants found corned beef was more affordable and widely available from neighborhood butchers. Over time, the dish became a beloved Irish American tradition that spread to dinner tables across Long Island.

Today, families celebrate the holiday with their own favorite versions of this comforting meal.

Classic Corned Beef and Cabbage

This traditional one-pot meal is still the centerpiece of many St. Patrick’s Day dinners. Corned beef brisket is slowly simmered with cabbage wedges, potatoes, and carrots until everything becomes tender and flavorful. Because the vegetables cook in the same pot as the meat, they absorb the rich, savory broth. Many Long Islanders serve it with spicy brown mustard or horseradish on the side.

Corned Beef Hash and Eggs

The morning after the holiday often brings another favorite. Leftover corned beef is chopped and cooked in a skillet with diced potatoes and onions until crispy and golden. Topped with a fried or poached egg, corned beef hash transforms leftovers into a breakfast many people look forward to.

The Classic Reuben Sandwich

Another favorite with strong New York roots is the Reuben. Warm slices of corned beef are layered on toasted rye bread with Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, then grilled until the cheese melts. Served with a pickle on the side, it’s a deli classic that many Long Islanders enjoy throughout St. Patrick’s week.

In the end, the reason St. Patrick’s Day continues to be celebrated so enthusiastically across Long Island has less to do with ancestry and more to do with something universal. It’s about gathering around the table with family and friends, enjoying a comforting meal, and sharing a tradition that has been passed down through generations.

And for one day each March, it seems that everyone on Long Island is just a little bit Irish.