St. Patrick's Colcannon

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

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
• 0.5 cup butter
• 1.25 cups hot milk

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.