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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
- 1 teaspoon minced garlic
- 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
- ½ cup butter
Directions
Step 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.
Step 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.
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 524 | |
| % Daily Value * | |
| Total Fat34g | 43% |
| Saturated Fat17g | 84% |
| Cholesterol95mg | 32% |
| Sodium191mg | 8% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber7g | 24% |
| Total Sugars8g | |
| Protein20g | |
| Vitamin C70mg | 352% |
| Calcium136mg | 10% |
| Iron3mg | 19% |
| Potassium1241mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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