TravelTalkOnline Forums People Talk Recipes St. Patrick's side dishes

Any suggestions on side dishes to serve with corned beef and cabbage. Having a house full and need some help with sides. Anon Ellie

The only answer I'd have for you is a smarta$$ answer--'something decent to eat!' <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I don't like either corned beef OR cooked cabbage! I'd want some other entre choice! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I'm with Carol! But I do like Shepherd's Pie, there are some recipes on here, or Google it ~ I found one from Alton Brown that looks real good. If you are on Facebook, look for Saveur Magazine's page, they have some good recipes too, just saw one for Potato Bread that looks yummy.

Never made shepherd's pie myself, but it does look good..

Google any food website for "st. pats side dishes" there are tons of recipes (ex. Food.com, Allrecipes.com, Foodnetwork.com, Epicurious.com) they are just a few. <img src="http://www.traveltalkonline.com/forums/images/graemlins/drinking.gif" alt="" />

I like Colcannon, which is basically a mixture of mashed potatoes and cooked cabbage or kale. Plain boiled cabbage doesn't do it for me. Here's a good recipe: Colcannon Recipe

I was gonna suggest mash potatoes with a little bit of green food dye or anything green (green beans fried in a bit of olive oil with a couple of garlic cloves, steamed broccolli, spinach salad) while not "irish" deff "green" <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Consider the origins of this meal, in Mid March, usually as " Spring" is barely anticipated. The meal is meant to use what would have been in storage or " put down" for winter. Needing to be used up before warm weather, the ingredients would be put together to make an "expandable" meal for many as well as offering left-over possibilities.

Corned beef, Cabbage, Potatoes, Beets, Carrots, Turnips Onions and possibly Parsnips all were cellar storage staples in the Isles and absolutely traditional, authentic historically.

A New England Boiled dinner utilizes all of the above, although you usually see the Beets prepared separately.

Having all of those root veggies with the cabbage and the corned beef makes a nicely colorful plate.

Traditional in New England also is the " red flannel hash" from leftovers. That uses all the leftovers fine chopped, or sometimes ground (meat grinder or coarsely chopped in the food processor. That would often be made into patties and cooked in a hot skillet or on a hot griddle, served with a poached egg on top.

Traditional with the meal would be Soda bread or hot biscuits or cornbread.

breeze

You need some Irish Potato Farls to go with your corn beef and cabbage.

http://allrecipes.com/recipe/irish-potato-farls/

That Irish Potato Farl looks amazing. I had no idea what it was and didn't know it existed until you posted it. That looks so good to have right now.