St. Patrick’s Day Colcannon

This St. Patrick’s Day Colcannon is an “Irish” way to deal with leftover corned beef. Try this one for a yummy meal!

3 lbs. red potatoes, quartered

1 head cabbage, cored and shredded

2 Tbsp. butter

1/2 cup butter

1 tsp. minced garlic

4 green onions, sliced, white parts and tops separated

white pepper to taste

1 1/4 cups hot milk

1 lb. left over corned beef, cut into pieces and warmed

Place potatoes in a large saucepan and add water to cover by an inch. Bring to a boil over high heat, then reduce to medium low, cover, simmer until tender, about 20 minutes.

Meanwhile bring a large pot of salted water to a boil. Stir in cabbage along with 2 Tbsp. of butter, cover and simmer until cabbage is softened.

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

Drain potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage and corned beef.

Sprinkle with green onion tops to serve.

Serves 8

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