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.
Servings per recipe: 8
Calories per serving: 524
Preparation time: 30m
Total cooking time: 55m
Ingredients:
- 3 pounds red potatoes, quartered
- 1 head cabbage, cored and shredded
- 2 tablespoons butter
- 1/2 cup butter
- 1 teaspoon minced garlic
- 4 green onions, sliced, white parts and tops separated
- white pepper to taste
- 1 1/4 cups hot milk
- 1 pound leftover corned beef, cut into pieces and warmed
Directions:
- 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.
- 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.
- 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.
- 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.
Nutrion facts:
| Total Fat | 33.5g | 51% |
| Saturated Fat | 17.0g | |
| Cholesterol | 95mg | 32% |
| Sodium | 190mg | 8% |
| Potassium | 1241mg | 35% |
| Total Carbohydrates | 38.2g | 12% |
| Dietary Fiber | 6.8g | 27% |
| Protein | 20g | 40% |
| Sugars | 8g | |
| Vitamin A | 747IU | |
| Vitamin C | 70mg | |
| Calcium | 136mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 72mg | |
| Folate | 105mcg |
