St. Patrick's Colcannon

This is an Irish way to deal with the leftover corned beef after the American corned beef and cabbage feast. My husband considers this a wonderful part of the corned beef cycle. I use red potatoes with skins on, substitute ham for the corned beef, and leeks for the green onions, depends on what's in the fridge.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 524 Calories

Ingredients

• ½ cup butter
• 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 ¼ cups hot milk
• 1 pound leftover corned beef, cut into pieces and warmed

Recipe Instructions

Step 1

Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce 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 along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.

Step 3

Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.

Step 4

Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.