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
- red potatoes, quartered: 3 pound
- head cabbage, cored and: 1 piece (shredded)
- butter: 2 Tbsp
- butter: 0.5 cup
- garlic: 1 tsp (minced)
- green onions, sliced, white parts and tops separated: 4 piece
- white pepper: (to taste)
- ¼ cups hot milk: 1 piece
- leftover corned beef, cut into pieces and warmed: 1 pound
Metric Conversion
Stages of cooking
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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.
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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.
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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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Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.
