Description
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
- 3 pounds red potatoes, quartered
- 1 head cabbage, cored and shredded
- 2 tablespoons butter
- ½ cup 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
Instructions
- 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.
- 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.
- 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.
- 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.
Servings: 8