What to Serve with Colcannon (12 Sides You’ll Love)
When it comes to side dishes to serve with Colcannon, the options can feel endless. This is because Colcannon is a versatile dish that can be paired with a variety of different side dishes.
However, finding good sides to serve with Colcannon online can be challenging. This is because a lot of the recipes that are available online are either not very good or they are very time-consuming to make.
I know this from personal experience. I’ve spent hours searching for the perfect side dishes to serve with my Colcannon, only to be disappointed by the final results.
That’s why I decided to share this article with a list of sides that I’ve tried over the last few months. These sides are all simple to make, and they taste great. So, if you’re looking for new sides to try with your Colcannon, you should definitely check out the list below!
Side Dishes For Colcannon:
- Irish bangers
- Creamed spinach
- Pickled beets & vegetables
- Buttered cabbage
- Braised kale & onions
- Asparagus & Hollandaise sauce
- Asparagus risotto
- Bacon
- Beer-braised Irish stew
- Ham steak
- Corned beef & cabbage
- Roasted carrots
Irish bangers
Irish bangers are sausages that are popular in Ireland. They are usually made with pork, but can also be made with beef or lamb. Bangers are often served with colcannon and other Irish dishes.
To make Irish bangers is quite simple, just brown the sausages in a pan on the stove. You can cook them in oil, butter, or lard.
Once they are browned, add some water to the pan and simmer for about 15 minutes.
Creamed spinach
Creamed spinach is a classic side dish that goes well with many different meals. It is a great side dish for colcannon because it is rich and creamy, like the colcannon itself.
To make creamed spinach, you will need to cook the spinach in a pan with some butter or oil. Once it is wilted, add some cream and seasonings.
For cream, I like to use either heavy cream or half and half. I also add garlic, salt, and pepper to taste. You can also add other seasonings like nutmeg or cayenne pepper.
Pickled beets & vegetables
Pickled beets and vegetables are another great side dish for colcannon.
The pickled beets add a nice tartness to the dish, while the vegetables provide a crunchy contrast to the creamy potatoes. Plus, the pickled beets and vegetables add a beautiful pop of color to the plate.
And since colcannon is already packed with flavor, you don’t need to worry about the pickled beets overpowering the dish. So go ahead and give it a try!
Buttered cabbage
This works as a side dish because of the similar ingredients used in both dishes. Cabbage is a common ingredient in colcannon, so serving buttered cabbage as a side dish just makes sense.
Buttered cabbage is easy to make. Simply cook the cabbage in a pan with some butter until it is wilted. Then season it with salt and pepper to taste.
You can use any cabbage for this, but I prefer to use savoy cabbage because it has a more delicate and sweeter flavor.
Braised kale & onions
This is another great side dish for colcannon because it uses similar ingredients. Kale is a common ingredient in colcannon, so serving braised kale as a side dish pairs well.
Kale and onion are great together because the sweetness of the onion contrasts perfectly with the slight bitterness of the kale. Then when paired with colcannon, the flavors meld together creating more depth and layered textures.
For this side dish, you will need, vegetable or chicken stock, kale, and onions. Start by cooking the onions in a pan with some oil or butter. Once they are softened, add the kale and stock.
Asparagus & Hollandaise sauce
This side dish is a bit fancier than some of the other side dishes on this list, but it is still quite simple to make.
Hollandaise sauce is a classic sauce that is often served with eggs Benedict. It is made with egg yolks, butter, and lemon juice.
The asparagus provides a nice crunch, a contrast to the creamy texture of the colcannon. To prep, the asparagus for this dish, start by trimming the ends. Then, cook the asparagus in a pan with some oil or butter.
Once it is cooked to your liking, add the hollandaise sauce. You can either make your sauce or use a store-bought version.
Asparagus risotto
This side dish is similar to the asparagus and hollandaise sauce. However, it uses risotto instead of asparagus.
Risotto is a creamy Italian rice dish that is usually made with Parmesan cheese. It can be made with many different types of vegetables or meats.
To make this side dish, start by cooking the risotto according to the package directions. Then, add the cooked asparagus, and Bon appetit!
Bacon
Who doesn’t love bacon? It’s delicious! Bacon is one of the ingredients used in colcannon.
The salty, smoky flavor of bacon pairs well with the creamy potatoes and kale. Plus, the crispy texture of bacon is a nice contrast to the softness of the colcannon.
For this side dish, cook the bacon in the pan until it is crisp. Then, crumble it and add it to the colcannon.
Beer-braised Irish stew
This side dish is a bit heartier than some of the other side dishes on this list. I make this stew during the cold winter months.
Irish stew is a traditional Irish dish that is made with mutton or lamb, potatoes, carrots, and onions.
A full-bodied brew such as Guinness works well in this dish. The dark beer adds a rich flavor to the stew.
To make this side dish, start by cooking the beef or lamb in a pan with some oil or butter. Then, add the vegetables and Guinness. Simmer until the vegetables are tender and the flavors have melded together.
Ham steak
Ham steak is not the same as bacon. Ham steak is a type of ham that is cooked by grilling or searing.
It is usually served as a main dish. Bacon is a type of pork that is cured and smoked. It is usually used as a topping or ingredient in dishes.
Ham steak makes a great side dish for colcannon because it is full of flavor. The salty, smoky taste of ham pairs well with the creamy potatoes and kale.
The ham adds a touch of flavor to the dish without overwhelming the other flavors. In addition, it is also a good source of protein.