Regarding breakfast try googling “Ulster fry”. It pretty much matches what Pookah described.
In Dublin, Colcannon is generally a Halloween dish. Coins are put in tinfoil and put in the Colcannon for kids to kind while eating.
I love Colcannon as does my family so if I’m going home my Ma does it a good bit. Failing that it’s bacon, cabbage and spuds for Sunday dinner.
Oh and there’s a recipe for Coddle in one of the links. Ya can’t get more Dublin that coddle. I’ll be having one tomorrow.
I don’t think “bangers” are traditionally Irish. Sausages are, certainly. All European countries seem to have their own type of sausages, but I’ve never heard of anyone calling a sausage a banger in Ireland. Ever.
And as for coddle, Yojimbo, do you make it? Or do I have to go to your Ma’s to get a nice one? 
I’ve only ever had it once and I thought it not terribly pleasant, but that could have been a poor one, as mostly all native Dubs seem to like it.
Another probably regional traditional Irish food is dilisk - a dried seaweed, which I’ve only ever had or seen on the Atlantic coast.
**Jinx ** asked about rhubarb; well, rhubarb tart is pretty popular - I suppose it’s not what people in other countries might think of as a tart, as it’s usually a flattish pie, made on a plate, with the rhubarb in the middle and pastry on the bottom and on the top.
I know how to make a coddle as it’s just a type of stew really but you’re right, me Ma will be making me one as I have to drop home and put in a request yesterday. My Ma is a wonderful cook.
As you know an Irish son’s requests trumps all others when it comes to our wonderful Mammies
Coddle is kinda bland I suppose as is most traditional Irish food but I’ve been eating it since I was taken off the tit 
Oh she uses a bit of chicken soup rather than stock which gives it a richer texture and taste. It can be quite watery if you just use stock. Also making it the night before means that the bacon, sausages, onions and spuds gets lots of time to soak up the tastes.
How it would taste with US bacon(small crispy strands) I can only guess at. We use rashers