Irish side dishes can surprise you with their flavours, textures, and overall influence on a meal. Add these quintessential recipes to your culinary arsenal and celebrate with your beloved!
When you go to Northern Ireland, we’re 100% there for all these beautiful landscapes, neat sidewalks, warm local bars, and impressive culture. But while we’re obsessed with the attractions waiting for us, we forget to taste the Irish side dishes. In this article, we will fall in love with Irish-inspired recipes to brighten up your dinner or for a quick brunch.
7 Classic Irish Side Dishes You Should Taste At Least Once
Here we will offer you 13 different recipes for the most classic Irish side dishes that can accompany your St. Patrick’s Day dinner and your everyday meals.
Colcannon
Colcannon is a traditional Irish side dish that combines mashed potatoes with either kale or cabbage, creating a hearty and flavourful dish that is often served alongside classic Irish recipes like corned beef and Irish stew. This traditional Irish dish is perfect for showcasing the best of Irish cuisine, with its creamy mashed potatoes and crispy fried cabbage or kale. Colcannon is a classic Irish comfort food that is easy to make and always a crowd-pleaser at any Irish meal.
Ingredients
4 large potatoes
1 small head of cabbage or 1 bunch of kale
1/2 cup butter
1/2 cup milk
1/4 cup chopped green onions
Salt and pepper to taste
Instructions
Boil potatoes: Peel and chop the potatoes, then boil them in a large pot of salted water until tender. Drain and mash.
Sauté cabbage or kale: In a separate pan, sauté the cabbage or kale in butter until wilted and cooked through.
Mix: Combine the mashed potatoes, sautéed cabbage or kale, butter, milk, green onions, salt, and pepper in a bowl and mix well.
Serve: Serve the colcannon hot as a side dish to your favourite Irish meal, such as Irish beef stew or corned beef and Irish soda bread.
Irish Champ
Irish champ is a traditional Irish side dish that consists of mashed potatoes with scallions and butter. It is a classic Irish recipe that is often served alongside other traditional Irish foods like corned beef and Irish soda bread. Champ is a hearty and creamy mashed potato dish that is perfect for any meal. It is a popular choice for St. Patrick’s Day celebrations and is loved for its rich and indulgent flavour. Champ is a staple in Irish cuisine and is considered one of the best Irish side dishes.
Ingredients
1.5 kg (about 3 lbs) potatoes, peeled and quartered
6-8 scallions (green onions), finely chopped
200ml (about 3/4 cup) milk
100g (about 7 tablespoons) unsalted butter, plus extra for serving
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions
Boil Potatoes: Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Prepare Scallions: While the potatoes are boiling, chop the scallions (green onions) finely, including the green tops.
Heat Milk and Butter: In a small saucepan, heat the milk and butter together over low heat until the butter has melted. Keep warm.
Mash Potatoes: Once the potatoes are cooked, drain them well and return them to the pot. Mash the potatoes using a potato masher or a potato ricer until smooth.
Mix in Scallions: Add the chopped scallions to the mashed potatoes and mix well.
Add Milk Mixture: Gradually pour the warm milk and butter mixture into the mashed potatoes, stirring continuously until the desired consistency is reached. You may not need to use all of the milk mixture; add it gradually until you achieve your desired creaminess. Season with salt and freshly ground black pepper to taste.
Serve: Transfer the Irish champ to a serving dish. Make a well in the centre and add a knob of butter. Garnish with chopped fresh parsley if desired.
Enjoy: Irish champ is best served hot as a side dish alongside roasted meats, grilled sausages, or stew.
Boxty
Boxty, also known as potato pancakes, is a traditional Irish dish that has been enjoyed for generations. These savoury pancakes are made with simple ingredients and are a delicious way to enjoy the versatility of potatoes. Boxty can be enjoyed for breakfast, brunch, or as a side dish to accompany a main meal.
Ingredients
2 large potatoes, peeled and grated
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1 egg, beaten
1 onion, finely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Instructions
To make boxty, start by grating the potatoes using a box grater or a food processor.
Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated potatoes, flour, baking powder, salt, milk, melted butter, egg, chopped onion, and parsley. Season with salt and pepper to taste and mix until well combined.
Heat a large skillet over medium heat and add a drizzle of oil.
Spoon the boxty mixture into the skillet, forming small pancakes. Cook for 3-4 minutes on each side or until golden brown and crispy.
Serve hot with a dollop of sour cream or applesauce. Enjoy!
Irish Fried Cabbage and Bacon
Irish fried cabbage and bacon is a traditional Irish dish that is both simple and delicious. Made with just a few humble ingredients, this dish is a staple in Irish cuisine and is loved by many. The combination of tender cabbage and crispy bacon creates a perfect balance of flavours that will leave you craving more. Whether you are looking for a comforting dish to enjoy on a cold winter night or a tasty side dish to serve at a summer barbecue, Irish fried cabbage and bacon is sure to satisfy your taste buds.
In a large skillet, cook the bacon over medium heat until it is crispy. Remove the bacon from the skillet and set it aside.
In the same skillet, add the onion and garlic and cook until softened.
Add the thinly sliced cabbage to the skillet and cook until it is tender, for about 10-15 minutes.
Season the cabbage with salt and pepper to taste.
Add the cooked bacon back to the skillet and mix well.
Serve the Irish Fried Cabbage and Bacon hot, and enjoy!
Irish-Style Roasted Root Vegetables
Irish-style roasted root vegetables are a delightful dish, especially during the cooler months when hearty, comforting meals are most welcome. This recipe combines the earthy flavours of root vegetables with aromatic herbs and a touch of sweetness from maple syrup or honey, creating a delicious side dish that pairs perfectly with a variety of main courses. Here’s how to make it:
Ingredients
4 large carrots, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
2 large potatoes, scrubbed and cut into chunks
2 medium-sized turnips, peeled and cut into chunks
1 large onion, cut into wedges
4 cloves of garlic, minced
2-3 tablespoons olive oil
2 tablespoons maple syrup or honey
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat the Oven: Preheat your oven to 200°C (about 400°F).
Prepare the Vegetables: In a large mixing bowl, combine the carrots, parsnips, potatoes, turnips, onion wedges, and minced garlic.
Season: Drizzle the olive oil over the vegetables and toss to coat evenly. Add the maple syrup or honey, dried thyme, dried rosemary, salt, and pepper. Toss again until the vegetables are well coated with the seasoning mixture.
Roast: Spread the seasoned vegetables in a single layer on a large baking sheet or roasting pan.
Bake: Place the baking sheet in the preheated oven and roast for about 30-40 minutes, or until the vegetables are tender and caramelised, stirring halfway through to ensure even cooking.
Garnish and Serve: Once the vegetables are roasted to perfection, remove them from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley if desired, and serve hot.
Buttered Leeks
httpss://www.youtube.com/watch?v=FTKZLsskqOc
To give the buttered leeks a distinctly Irish twist, we can incorporate ingredients and flavours commonly found in Irish cuisine. Here’s an Irish-inspired buttered leeks recipe:
Ingredients
4 large leeks, white and light green parts only, washed and sliced thinly
Chopped fresh parsley or chives for garnish (optional)
Instructions
Prepare the Leeks: Trim off the root ends and dark green tops of the leeks, leaving only the white and light green parts. Slice the leeks thinly crosswise, then rinse them thoroughly under cold running water to remove any grit or dirt trapped between the layers. Drain well.
Cook the Leeks: In a large skillet or frying pan, melt the Irish butter over medium heat. Once the butter is melted and foamy, add the sliced leeks to the pan. Cook, stirring occasionally, for about 8-10 minutes or until the leeks are softened and tender. Be careful not to let them brown; you want them to remain pale and slightly translucent.
Add Irish Whiskey (Optional): For an extra Irish touch, you can add a splash of Irish whiskey to the pan after the leeks have softened. Allow the whiskey to simmer for a minute or two to cook off the alcohol and enhance the flavour.
Season: Season the cooked leeks with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
Garnish and Serve: Transfer the Irish buttered leeks to a serving dish. If desired, garnish with chopped fresh parsley or chives for a pop of colour and extra flavour.
Dulse Chips
Dulse is a type of edible seaweed that is commonly found in Ireland, as well as in other coastal regions of the North Atlantic and Pacific oceans. It has a long history of being harvested and consumed in Ireland, particularly along the western coast where seaweed harvesting has been a traditional practice for centuries.
Dulse, with its unique flavour and nutritional benefits, can be used in a variety of recipes ranging from salads to soups and even as a crispy snack. Here’s a simple yet delicious recipe for Dulse Chips, which showcases the natural salty-sweet flavour of dulse while creating a satisfyingly crunchy snack:
Ingredients
1/2 cup dried dulse seaweed
Olive oil or coconut oil spray
Optional seasonings: sea salt, black pepper, paprika, garlic powder, or nutritional yeast
Instructions
Preheat the Oven: Preheat your oven to 175°C (about 350°F).
Prepare the Dulse: If the dulse seaweed is not already in chip-sized pieces, tear or cut it into chip-sized strips.
Season (Optional): If desired, lightly spray the dulse strips with olive oil or coconut oil spray. Sprinkle with your choice of seasonings, such as sea salt, black pepper, paprika, garlic powder, or nutritional yeast. Be mindful not to oversaturate the dulse with oil; a light coating is all that’s needed.
Bake: Arrange the seasoned dulse strips in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes or until the edges are crispy and slightly curled. Keep an eye on them, as they can burn quickly.
Cool and Enjoy: Remove the dulse chips from the oven and let them cool for a few minutes before serving. They will continue to crisp up as they cool. Enjoy them as a crunchy snack on their own or as a topping for salads, soups, or sandwiches.
Did You Know Any of These Irish Side Dishes Recipes?
After knowing how much Irish food is worth celebrating, which one would you like to prepare for your next family gathering?
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Asmaa Alhashimy 
Salma Ihab