This is an Irish way to deal with leftover corned beef. My husband considers this a wonderful part of the corned beef cycle. I use skin-on red potatoes, and depending on what's in the fridge, I substitute ham for corned beef and leeks for green onions.
Ingredients
- 3 pounds red potatoes , quartered
- 1 head cabbage , cored and shredded
- 2 tablespoons butter
- 0.5 cups butter
- 1 teaspoon minced garlic
- 4 greens 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
-
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.
-
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.
-
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.
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4
Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.
Nutrition Facts
Per serving
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