St. Patrick's Colcannon

St. Patrick's Colcannon

23
Auntie M 3

"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."

Ingredients

55 m {{adjustedServings}} servings 524 cals
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Nutrition

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  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

23
  1. 32 Ratings

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This was very tasty. I forgot to salt the cabbages' cooking water, so salt was added to the hot milk; this allowed the salt to dissolve & be incorporated when folding all ingredients together. D...

Every Ervery Good...I thought at first my head of cabbage was way to much for the 3 pounds potatoes.....nope worked out very well. I love this dish....My neighbors as well. I'm not going to coun...

I thought this recipe was incredible. I had never had it before. I followed the recipe exactly and my entire family loved it!