There’s more to Irish food than stews and soda bread—though we’ll happily take both. The side dishes, often humble and rooted in old traditions, are where the real comfort lives. They’re buttery, starchy, slow-cooked, and unexpectedly vibrant.
Whether you’re cooking for St. Paddy’s Day or just craving something cozy, these Irish-inspired sides bring big flavor with a homespun heart.
1. Colcannon (Mashed Potatoes With Cabbage)
Fluffy potatoes meet tender ribbons of sautéed cabbage in this earthy, buttery mash. A splash of cream and a hefty pat of butter make it rich and deeply satisfying.
It’s traditionally served with a well of melted butter in the center—because why not? Rustic and warming, it practically hums with comfort.
2. Boxty (Irish Potato Pancakes)
Grated raw potatoes, mashed potatoes, and flour form these golden, pan-fried cakes that balance crisp edges with a soft, creamy middle. They’re brilliant with a dollop of sour cream or tucked beside a roast.
Lightly savory and endlessly versatile. If hash browns had an Irish cousin, this would be it.
3. Irish Soda Bread
Crumbly, crusty, and dotted with raisins or seeds, soda bread uses baking soda instead of yeast for rise. Buttermilk gives it a tangy kick and keeps the crumb tender.
Slice thick, toast gently, and slather with real butter. It’s just as good with stew as it is with tea.
4. Champ (Scallion Mashed Potatoes)
Soft, buttery potatoes get a punch of brightness from finely chopped green onions. Warm milk and plenty of butter make it creamy, while the scallions add a little zing.
Traditionally eaten with a well of melted butter in the center for dipping. It’s simple, soulful, and totally addictive.
5. Buttered Leeks
Silky, mellow, and subtly sweet, leeks soften in a pan with just enough butter to make them glisten. They don’t need much—salt, pepper, and a squeeze of lemon bring out their best.
A quiet, elegant side that pairs beautifully with heavier mains. Pure velvet on a plate.
6. Roasted Parsnips And Carrots
Roasting brings out the natural sugars in these root vegetables, making them taste almost candy-sweet. Tossed in olive oil and thyme, they caramelize beautifully in the oven.
Serve them warm with a touch of sea salt. A colorful, cozy side that steals the show every time.
7. Cabbage Gratin With Irish Cheddar
Thinly sliced cabbage gets baked in a creamy béchamel and crowned with sharp Irish cheddar until golden and bubbly. The cheese adds bite while the cabbage goes soft and sweet.
It’s hearty enough to be a main dish—but shines brightest beside roasted meats.
8. Irish Apple Slaw
Shaved green cabbage, tart apple slices, and a honey-mustard vinaigrette bring crisp, bright relief to rich meals. A handful of toasted seeds adds crunch.
Slightly sweet, slightly tangy, totally refreshing. Think of it as the crunchy cousin to colcannon.
9. Garlic Butter Brussels Sprouts
Halved sprouts hit a hot pan with butter and garlic until the edges go crispy and the centers stay tender. A squeeze of lemon wakes everything up.
They’re deeply savory with just enough bite. If you’ve only ever had boiled sprouts, this will change your mind.
10. Bacon And Cabbage Bubble And Squeak
Leftover cabbage and mashed potatoes get mashed together, fried until crispy, and dotted with chopped bacon. The name comes from the sizzling sound it makes in the pan.
Great as a side—or a sneaky breakfast. Old-fashioned and clever, it turns scraps into something golden and delicious.
11. Creamed Kale With Nutmeg
Dark leafy greens simmered in cream until they surrender, then spiced gently with nutmeg. The result is rich, silky, and slightly sweet. Serve it with lamb or roast beef.
A little luxurious, a little old-world, and way better than you’d expect.
12. Potato Farls
Flat, pan-fried potato breads made with mashed spuds and flour—crispy on the outside, tender on the inside. Often part of an Irish breakfast, but welcome any time of day.
Best eaten hot with butter or jam. Basically, mashed potatoes you can eat with your hands.
13. Guinness-Glazed Mushrooms
Sliced mushrooms simmered in a reduction of Guinness, butter, and balsamic vinegar until glossy and deeply savory. The stout brings out an earthy richness that lingers.
Spoon them over toast or next to a roast. They’re dark, moody, and ridiculously good.
14. Brown Bread Stuffing
Dense brown bread soaks up stock, onions, herbs, and butter, then bakes to crispy-soft perfection. It’s nutty, chewy, and full of rustic character.
Works just as well inside a bird as it does baked in a dish. Irish stuffing > regular stuffing. No contest.
15. Savory Oatmeal With Herbs
Steel-cut oats simmered until creamy, then stirred with sautéed leeks, garlic, and thyme. A drizzle of olive oil and a few cracks of pepper take it into dinner territory.
Think of it like Irish risotto—warm, hearty, and surprisingly elegant. Excellent with a poached egg on top.
16. Baked Beans With Irish Bacon
Slow-simmered white beans with tomato, brown sugar, and chunks of smoky Irish back bacon. Sweet, savory, and deeply cozy.
Serve them alongside a fry-up or ladle them over toast. A classic side that eats like a meal.
17. Carrot And Turnip Mash (Aka Clapshot)
A mash-up of earthy turnips and sweet carrots, whipped together with butter and a touch of cream. The contrast of flavors is rustic and charming.
Often served in Northern Ireland with boiled meats or roasts. It’s humble, but full of personality.
18. Irish Cheddar Cauliflower Bake
Tender cauliflower florets baked in a sharp cheddar sauce until bubbling and golden on top. The edges go crispy, the cheese stretches, and every bite is rich and warming.
It’s mac and cheese’s veggie-forward cousin. Just as comforting, and a bit more grown-up.
19. Braised Red Cabbage With Apples
Thin ribbons of red cabbage simmered low and slow with apple, vinegar, and a touch of sugar until soft and tangy. The color deepens to a glossy plum hue.
Pairs well with pork or duck. A little sweet, a little sour, totally showstopping.
20. Parsley Sauce Over Baby Potatoes
Creamy white sauce laced with chopped fresh parsley spooned over tiny boiled potatoes. The potatoes stay firm and buttery; the sauce brings brightness and depth.
It’s mild, mellow, and feels like something from a Sunday table. Best with ham or poached fish.