17 Irish Side Dishes That Are Far More Exciting Than Boiled Cabbage
Step into an Irish kitchen and you’ll quickly realize the country’s cooking is far richer and more comforting than the old clichés suggest.
Across the Emerald Isle, side dishes are treated with just as much care as the main course, and many of them could easily steal the spotlight.
Think fluffy mashed potatoes whipped with scallions and butter until they taste like pure comfort, or crispy potato pancakes sizzling to a perfect golden finish.
You’ll also find vibrant vegetable sides, hearty breads, and rustic recipes handed down through generations. Whether you’re hosting a big feast or simply curious about what truly fills Irish tables, these twenty sides show that Ireland’s culinary traditions are full of warmth, flavor, and personality – and definitely far from boring.
This article is intended for general interest and culinary inspiration. All dish descriptions and cultural details have been carefully reviewed for accuracy at the time of writing. Recipes, traditions, and regional variations may differ by household, so readers should enjoy these dishes as examples rather than strict rules. No endorsement of specific products or businesses is implied.
1. Colcannon
Mashed potatoes get a serious upgrade when you fold in cabbage or kale and plenty of butter. Colcannon has been warming Irish bellies for centuries, especially around Halloween when families would hide coins or charms inside.
The creamy texture pairs beautifully with the slight bitterness of greens. Perfect alongside roasted meats or enjoyed solo with a pat of melting butter on top.
2. Champ
If colcannon’s cousin came to visit, it would be champ. This Northern Irish favorite blends buttery mashed potatoes with fresh scallions for a mild onion kick that’s totally addictive.
Traditionally, you make a well in the center and fill it with melted butter. Each forkful gets dunked in that golden pool of deliciousness, making every bite rich and comforting.
3. Irish Brown Soda Bread
No yeast needed for this quick bread that uses baking soda to rise. Whole wheat flour gives it a nutty flavor and hearty texture that’s perfect for soaking up stew or gravy.
The cross cut on top isn’t just decorative. Folklore says it lets the fairies out or wards off evil spirits, though it also helps the bread bake evenly throughout.
4. Brown Bread With Irish Butter
Sometimes the simplest combinations hit hardest. Thick slices of nutty brown bread slathered with rich Irish butter create a side that needs zero fancy ingredients to shine.
Irish butter gets its deep yellow color and incredible flavor from grass-fed cows. When it melts into warm bread, you’ve got pure comfort that pairs with absolutely everything from soup to seafood.
5. Soda Bread Farls
Picture soda bread cut into quarters and cooked on a hot griddle instead of baked. That’s a farl, and it’s a breakfast table staple across Northern Ireland.
The griddle gives them crispy edges and distinctive brown spots that you can’t get from an oven. They’re absolutely brilliant for mopping up egg yolk or alongside a full Irish fry-up.
6. Irish Bacon And Cabbage
Before corned beef took over in America, bacon and cabbage was Ireland’s true national dish. Served as a generous side with floury potatoes, it’s comfort food at its finest.
Irish bacon comes from the back of the pig rather than the belly, making it leaner and meatier. Simmered with cabbage until tender, both absorb each other’s flavors beautifully.
7. Curry Chips
Walk into any Irish chip shop after dark and you’ll hear someone ordering curry chips. Thick-cut fries get smothered in mild, slightly sweet curry sauce that’s uniquely Irish.
This isn’t Indian curry, just saying. It’s a tangy, golden sauce that somehow became a beloved late-night tradition across Ireland, proving that fusion food existed long before food trucks made it trendy.
8. Mushy Peas
Don’t let the name fool you. These aren’t regular peas that got overcooked. Mushy peas use a specific variety called marrowfat peas, soaked overnight then simmered until soft and creamy.
Their bright green color and smooth texture make them the perfect partner for fish and chips. A little mint or butter stirred in adds extra flavor to this chip shop classic.
9. Roasted Carrots And Parsnips
Parsnips might look like pale carrots, but they bring a sweet, nutty flavor that’s totally their own. Roasted together with actual carrots, they caramelize beautifully and develop crispy edges.
A drizzle of honey or a sprinkle of thyme before roasting takes them over the top. This colorful duo appears on nearly every Irish Sunday roast dinner table.
10. Creamy Mashed Potatoes
Irish people take their mashed potatoes seriously. We’re talking floury potatoes mashed with butter and cream until they’re cloud-like and impossibly smooth.
The key is using the right potato variety, like Roosters or Maris Pipers, which break down into fluffy perfection. No lumps allowed in a proper Irish mash, and definitely no skimping on the butter either.
11. Cheesy Potato Gratin
Thin potato slices layered with cream and cheese, then baked until golden and bubbling. Gratin brings French elegance to Irish tables, especially for special occasions.
The top gets gloriously crispy while the inside stays creamy and tender. Each layer soaks up the cheesy sauce, creating a side dish that could honestly steal the show from any main course.
12. Crispy Roast Potatoes
Achieving the perfect roast potato is practically an art form in Ireland. Parboil them first, rough up the edges, then roast in hot fat until they’re golden and impossibly crispy outside.
The fluffy interior contrasts beautifully with that crunchy shell. Though recipes vary by household, everyone agrees that roast potatoes are non-negotiable for Sunday dinner.
13. Cauliflower Cheese
Cauliflower florets get smothered in rich cheese sauce and baked until bubbly. It’s basically vegetables wearing a cheese blanket, which makes them way more appealing to picky eaters.
Sharp cheddar is traditional, though some families mix in different cheeses for extra flavor. The creamy sauce seeps into every nook of the cauliflower, making this side dangerously addictive.
14. Potato Salad
Cold potato salad shows up at Irish barbecues, picnics, and summer gatherings. Boiled potatoes get tossed with mayo, mustard, and whatever mix-ins the cook prefers.
Some versions include hard-boiled eggs, others add pickles or scallions for crunch. It’s less fancy than hot potato dishes but equally beloved, especially when the weather’s nice enough to eat outdoors.
15. Creamy Coleslaw
Shredded cabbage and carrots dressed in creamy mayo create a crunchy, refreshing side that cuts through richer foods perfectly. Irish versions tend to be simple rather than loaded with extras.
It’s the go-to accompaniment for fried chicken, burgers, or barbecue. The cool, crisp texture and tangy dressing provide balance when you need something light alongside heavier dishes.
16. Onion Rings
Thick onion slices dipped in batter and fried until golden are a pub side staple across Ireland. That satisfying crunch followed by sweet, tender onion makes them impossible to stop eating.
Whether you’re having a burger, steak, onion rings fit right in. Some pubs serve them with garlic mayo or curry sauce for extra flavor.
17. Yorkshire Pudding
Though technically English, Yorkshire puddings have become honorary Irish sides thanks to carvery lunches and Sunday roasts. These puffy, golden beauties are made from simple batter baked in hot fat.
They rise dramatically in the oven, creating crispy edges and a hollow center perfect for holding gravy. Many Irish families wouldn’t dream of serving roast beef without these alongside.
