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Sides for Corned Beef Hash for Brunch & Dinner

15 Best Sides for Corned Beef Hash for Brunch & Dinner

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Corned beef hash pairs wonderfully with a variety of sides to balance its rich, savory flavor. This roundup offers a range from quick vegetables and fresh salads to breads and flavorful sauces.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: beef
Ingredients Equipment Method Notes

Ingredients
  

Quick Vegetable Sides (Pick 1-2)
  • Roasted Brussels Sprouts Roast at 425°F for 25 minutes; caramelized edges and smoky depth.
  • Sautéed Mushrooms Cook mushrooms 3 minutes without stirring for golden sear.
  • Steamed Asparagus with Lemon Steam 4-5 minutes; toss with lemon zest and butter.
  • Sautéed Spinach with Garlic Cook in batches over high heat to wilt quickly without water.
  • Roasted Cherry Tomatoes Roast at 400°F for 15 minutes with olive oil and garlic.
Fresh Salads (Pick 1)
  • Creamy Coleslaw Dress 30 minutes ahead; crunchy cabbage with tangy dressing.
  • Apple Cider Vinegar Slaw Toss cabbage with cider vinegar an hour ahead to meld flavors.
  • Cucumber Tomato Salad Salt cucumbers 10 minutes then drain for crispness; light vinaigrette.
Breads & Starches (Pick 1)
  • Buttered Toast Use thick sourdough or rye; butter while hot for absorption.
  • Flaky Buttermilk Biscuits Keep butter cold; don’t overwork dough for flakiest layers.
  • Grits with Cheddar Stir in sharp cheddar and butter at end for rich creaminess.
  • Home Fries Parboil potatoes 5 minutes before frying for crispy outside.
Sauces & Condiments (Optional)
  • Creamy Horseradish Sauce Mix horseradish with sour cream and lemon for zing.
  • Pickled Red Onions Quick-pickle onions 30 minutes in vinegar and sugar.
  • Fried Eggs Fry in butter medium heat until whites set and yolk runny.

Equipment

  • Oven For roasting vegetables
  • Stovetop For steaming and sautéing
  • Mixing bowl For salads and dressings

Method
 

Building Your Plate
  1. Pick 1-2 vegetable sides based on your time and preference for textures.
  2. Add a fresh salad or slaw to balance richness and add brightness.
  3. Include bread or starch to soak up sauces and round out the meal.
  4. Optional sauces and condiments add zing and help customize each plate.
Suggested Combinations
  1. Quick weeknight: Sautéed spinach + easy coleslaw + buttered toast.
  2. Sunday brunch: Fried eggs + creamy horseradish sauce + flaky buttermilk biscuits.
  3. Dinner with guests: Roasted Brussels sprouts + apple cider vinegar slaw + cheesy grits + pickled red onions.

Notes

Pick 1-2 sides for weeknights, 2-3 for hosting.
Slaws and sauces can be made ahead.
Store leftovers up to 3 days refrigerated.

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