Delicious Side Dishes for Corned Beef
Explore a variety of side dishes that perfectly complement corned beef, from traditional favorites to modern twists.
Equipment
- 1 air fryer for Brussels sprouts
- 1 baking sheet for sweet potato fries
- 1 large pot for boiling potatoes
Ingredients
Colcannon Potatoes
- 2 pounds potatoes peeled and cubed
- 1/2 cup butter
- 1 cup milk
- 2 cups cabbage shredded
Air-Fried Brussels Sprouts
- 1 pound Brussels sprouts halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Boil the potatoes in a large pot until tender. Drain and set aside.
- Mash the boiled potatoes with butter and milk. Stir in shredded cabbage and season with salt and pepper.
Air-Fry Brussels Sprouts
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Place sprouts in the air fryer basket. Cook at 400°F for 15-20 minutes, shaking halfway through, until crispy and golden brown.
Serving
- Arrange the corned beef with a side of colcannon and crispy Brussels sprouts on each plate.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Almond milk can be used for dairy-free colcannon. How to Serve: Pair with a full-bodied red wine. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare colcannon a day in advance and reheat before serving.