St. Patrick's Day is a widely celebrated holiday in many parts of the world, especially in the United States. It's a day to honor the patron saint of Ireland, St. Patrick, and to celebrate Irish culture and heritage. Many people celebrate the day by attending parades, wearing green, and enjoying traditional Irish food and drinks.

When it comes to St. Patrick's Day, corned beef and cabbage is the most popular dish, but there are plenty of other side dishes that can be served to make the meal even more festive. From classic Irish favorites to modern twists on traditional dishes, there are many options to choose from. Whether you're hosting a St. Patrick's Day party or simply looking for a delicious side dish to serve with your corned beef, there's something for everyone. In this article, we will explore some of the best St. Patrick's Day side dishes that are sure to impress your guests and add some extra Irish flair to your celebration.

Traditional Irish Side Dishes

When it comes to St. Patrick's Day, traditional Irish side dishes are a must-have for any celebration. These dishes are not only delicious but also rich in history and culture. Here are a few popular Irish side dishes that are sure to please.

Colcannon

Colcannon is a traditional Irish dish made from mashed potatoes and cabbage or kale. It is often served with bacon or ham and is a staple on many Irish dinner tables. To make colcannon, simply boil potatoes and cabbage or kale, mash them together, and season with salt, pepper, and butter. Some recipes also call for scallions or leeks for added flavor.

Soda Bread

Soda bread is a quick and easy bread that is a staple in Irish cuisine. It is made with flour, baking soda, salt, and buttermilk and has a slightly sweet taste. Soda bread is perfect for serving alongside a hearty stew or soup. It can also be toasted and served with butter and jam for breakfast.

Irish Champ

Irish champ is a dish made from mashed potatoes, scallions, and butter. It is similar to colcannon but without the cabbage or kale. Irish champ is a simple yet delicious side dish that is perfect for any St. Patrick's Day celebration. To make Irish champ, simply boil potatoes, mash them with butter and scallions, and season with salt and pepper.

Boxty

Boxty is a traditional Irish potato pancake made with grated potatoes, flour, and buttermilk. It can be served as a side dish or as a main course with toppings such as bacon, cheese, or sour cream. Boxty is a versatile dish that can be cooked in a variety of ways, including pan-fried, baked, or grilled.

In conclusion, traditional Irish side dishes are a delicious and important part of any St. Patrick's Day celebration. Whether you are looking for a hearty potato dish or a quick and easy bread, these dishes are sure to satisfy.

Modern Twists on Classics

St. Patrick's Day is a time to celebrate Irish culture, and what better way to do that than with some traditional Irish dishes? However, if you're looking to put a modern twist on classics, there are plenty of options to choose from. Here are three delicious side dishes that will add some flair to your St. Patrick's Day feast.

Guinness Glazed Carrots

Carrots are a staple side dish, but this recipe takes them to the next level. The sweetness of the carrots pairs perfectly with the bitterness of the Guinness, creating a unique and flavorful glaze. To make this dish, simply cook the carrots until they're tender, then toss them in a mixture of Guinness, brown sugar, and butter. Roast them for a few minutes, and you'll have a delicious and unexpected side dish.

Whiskey-Infused Mashed Parsnips

Mashed potatoes are a classic side dish, but why not switch things up with mashed parsnips? This recipe takes it a step further by adding a splash of Irish whiskey. The earthy flavor of the parsnips is complemented by the smokiness of the whiskey, making for a delicious and sophisticated side dish. Simply boil the parsnips until they're soft, then mash them with butter, cream, and a splash of whiskey. Top with some chopped chives for a pop of color.

Shamrock Spinach Pesto Pasta

Pesto pasta is a crowd-pleaser, but this version adds a festive twist. By adding spinach and a touch of green food coloring, the pesto takes on a vibrant green color, perfect for St. Patrick's Day. The spinach also adds some extra nutrients to the dish. Simply blend together spinach, basil, garlic, pine nuts, and Parmesan cheese, then toss with cooked pasta. Add a few drops of green food coloring for a fun touch.

By incorporating these modern twists on classic dishes, you'll add some excitement to your St. Patrick's Day feast. These side dishes are sure to impress your guests and make your celebration even more memorable.

St. Patrick's Day Charcuterie

Are you ready to make your very own St. Patrick's Day dinner spread? From easy sides to main courses, this idea combines a little bit of everything! Here's how to get started:

You may be able to take some shortcuts in this recipe. For example, you might choose to buy pre-packaged pretzels or dips. I'm going to lay out what you could do if you cooked everything along with some ideas for substitutions to make it easier for you.

What Ingredients Do I Need For a St. Patrick's Day Board?

Start with 3 pounds of corned beef, olive oil, dark beer and water.

For the bangers and mash, you will need a package of brats, non-stick cooking spray, dark beer, onion gravy, salted butter, an onion, sugar, flour, and beef broth. Use instant mashed potatoes to save time and cook as directed.

For the rest of the board, you'll need a package of baby carrots prepared. Add small potatoes, a few pretzels, English cucumbers sliced into rounds, pickles, a bell pepper, green peas, sauerkraut, spicy mustard and a handful of parsley.

How Do I Cook Everything For The St. Patrick's Day Board?

Start by using a dutch oven to prepare the corned beef over medium to high heat. Sear all sides of the corned beef. Add the beer and water to cover the top of the corned beef. Cook over medium heat for 1-2- hours. 

Add the baby potatoes and cook for another 1 ½ hours. Remove the corned beef and place on a pan cover and allow to cool to room temp. Place the potatoes in a medium sized bowl and add the seasonings. 

Set to the side. Once the corned beef is fully cooked, set to the side to cool. 

In a large saute pan coat with non-stick cooking spray, add the bangers and cook over medium to high heat to sear all sides. Add the beer to the bangers and cook for 15 minutes over medium heat.  Set to the side. 

Heat the butter in a large frying pan to start preparing the onion gravy. Add the onion slices and sprinkle with the sugar, then cook over low to medium heat, stirring occasionally. Cook for 10 to 15 minutes or until the onion is soft and lightly caramelized.  Add the flour and to the onions and toss to combine. 

Add the beef broth to the onions and bring to a boil. Reduce the heat and leave to simmer gently until thickened. Remove and set to the side. 

Prepare carrots and peas by adding the carrots and water to a medium sized stock pot and cook over medium to high heat until tender. Remove and set to the side. Add the peas and water to a small stock pot and cook over medium to high heat for 4-5 minutes.  

Prepare the mashed potatoes and pretzels as directed on the packages. 

How to Set Up Your St. Patrick's Day Charcuterie

Add the filled ramekin with the sauerkraut and spicy mustard to the board first. Add the bell pepper to the board and fill with the peas. 

Add the mashed potatoes with onion gravy on top, and place the bangers on top of the gravy. Place the sliced corned beef on the board. 

Next, add the carrots, potatoes, pickles, and cucumbers on the board. Finally, add the pretzels to the board. 

Garnish and serve!

St. Patrick's Day Charcuterie

Yield: 4

Prep Time: 45 minutes

Cook Time: 3 hours

Additional Time: 4 minutes

Total Time: 3 hours 49 minutes

Set up a delicious board combining all of your favorite flavors for St. Patrick's Day!

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Ingredients

Corned Beef

• 3 lbs. Corned Beef 
• 1 tbsp. Olive Oil 
• 2 bottles of dark Beer 
• 2 cups of Water 

Bangers  and Mash

• 1 package of Brats ( 1 lb 3 oz ) package of 5 
• Non-stick Cooking spray 
• 2 bottles of dark Beer 

Onion Gravy 

• 1 tbsp. Salted butter 
• 1 large Onion, thinly sliced 
• 1 1/2 tsp. Sugar 
• 1 tbsp. Plain flour 
• 1 ½ cups Beef broth 
• 2 packages of instant Mashed potatoes, cooked as directed 3 cups

Baby Carrots 

• 4 cups Baby Potatoes 

Sides

• 4-5 Pretzels (use frozen pre-made pretzels that just require heating)
• 2 English Cucumbers, sliced into rounds 
• 8-10 Pickles 
• 1 Bell pepper, top off and seeds removed 
• 1 cup Green peas 
• ¼ cup Sauerkraut 
• ¼ cup Spicy mustard 
• Handful of Parsley, chopped

Instructions

Corned Beef and potatoes: 

1. Add the olive oil and corned beef to a Dutch oven over medium to high heat. Sear all sides of the corned beef. 
2. Add the beer and water to cover the top of the corned beef. Cook over medium heat for 1-2- hours. 
3. Add the baby potatoes and cook for another 1 ½ hours.
4. Remove the corned beef and place on a pan cover and allow to cool to room temp. 
5. Place the potatoes in a medium sized bowl and add the seasonings. 
6. Set to the side. 
7. Once the corned beef is fully cooked, set to the side to cool. 

Bangers: 

1. In a large saute pan coat with non-stick cooking spray, add the bangers and cook over medium to high heat to sear all sides. Add the beer to the bangers and cook for 15 minutes over medium heat. 
2. Set to the side. 

Onion Gravy: 

1. Heat the butter in a large frying pan. 
2. Add the onion slices and sprinkle with the sugar, then cook over low to medium heat, stirring occasionally, Cook for 10 to 15 minutes or until the onion is soft and lightly caramelized. 
3. Add the flour and to the onions and toss to combine. 
4. Add the beef broth to the onions and bring to a boil. 
5. Reduce the heat and leave to simmer gently until thickened. 
6. Remove and set to the side. 

Carrots and peas:

1. Add the carrots and water to a medium sized stock pot and cook over medium to high heat until tender. Remove and set to the side. 
2. Add the peas and water to a small stock pot and cook over medium to high heat for 4-5 minutes. 

Pretzels and mashed potatoes:

1. Prepare the mashed potatoes and pretzels as directed on the packages.

Set Up the Board:

1. Add the filled ramekin with the sauerkraut and spicy mustard to the board first. 
2. Add the bell pepper to the board and fill with the peas. 
3. Now add the mashed potatoes with onion gravy on top, and place the bangers on top of the gravy. Place the sliced corned beef on the board. 
4. Next add the carrots, potatoes, pickles, and cucumbers on the board. 
5. Finally add the pretzels to the board. 
6. Garnish and serve!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1685Total Fat: 81gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 363mgSodium: 5520mgCarbohydrates: 117gFiber: 14gSugar: 12gProtein: 80g

The nutritional information here is an estimate. While I try to provide accurate information via Nutritionix, this information is provided as a courtesy and there is no guarantee that it will be completely accurate. I am not a certified nutritionist and any information sunnysweatdays.com should only be used as a general guideline.

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