adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

St. Patrick's Colcannon
St. Patrick's Colcannon
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Transform your leftovers into a mouthwatering Corned Beef Hash by mixing with creamy red potatoes, crisp cabbage, and rich butter.
Ingredients:
  • 3 pounds red potatoes, quartered
  • 1 head cabbage, cored and shredded
  • 2 tablespoons butter
  • 0.5 cup butter
  • 1 teaspoon minced garlic
  • 4 green onions, sliced, white parts and tops separated
  • white pepper to taste
  • 1.25 cups hot milk
  • 1 pound leftover corned beef, cut into pieces and warmed
Instructions:
  • In a large saucepan, gently submerge the potatoes in water, ensuring they are covered by 1 inch. Bring to a vigorous boil, then lower the heat to medium-low, cover with a lid, and gently simmer until the potatoes are tender, approximately 20 minutes.
  • While you wait, heat a large pot of salted water until boiling. Add the cabbage and 2 tablespoons of butter, cover, and simmer until the cabbage is tender, for about 10 to 12 minutes. Then, drain the cabbage.
  • In a skillet over medium heat, cook 1/2 cup of butter until melted. Add garlic and the white parts of green onions, then cook for about 2 minutes until the garlic softens and mellows.
  • Strain the potatoes and blend with white pepper. Mix in butter, milk, cabbage, and corned beef. Garnish with chopped green onions.

Similar Recipes