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side dishes for corned beef recipe
Marcus Reed AuthorMarcus Reed

Delicious Side Dishes for Corned Beef

Explore a variety of side dishes that perfectly complement corned beef, from traditional favorites to modern twists.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • 1 air fryer for Brussels sprouts
  • 1 baking sheet for sweet potato fries
  • 1 large pot for boiling potatoes

Method
 

Preparation
  1. Boil the potatoes in a large pot until tender. Drain and set aside.
  2. Mash the boiled potatoes with butter and milk. Stir in shredded cabbage and season with salt and pepper.
Air-Fry Brussels Sprouts
  1. Toss Brussels sprouts with olive oil, salt, and pepper.
  2. Place sprouts in the air fryer basket. Cook at 400°F for 15-20 minutes, shaking halfway through, until crispy and golden brown.
Serving
  1. Arrange the corned beef with a side of colcannon and crispy Brussels sprouts on each plate.
Storage
  1. 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.