Leftover corned beef from St. Patrick's day is combined with mashed red potatoes, shredded cabbage, and plenty of butter for an oh-so delicious dish!
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
524 Calories
Recipe Instructions
Step 1
Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
Step 2
Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
Step 3
Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
Step 4
Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.
Ingredients
2 tablespoons butter
1 teaspoon minced garlic
3 pounds red potatoes, quartered
1 head cabbage, cored and shredded
4 green onions, sliced, white parts and tops separated
white pepper to taste
1 pound leftover corned beef, cut into pieces and warmed
