St. Patrick's Colcannon Tasty Recipes

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St. Patrick's Colcannon

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 :

Prep : 30M	Cook : 8 M	Ready in : 55M

Notes :

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