St. Patrick’s Day Leftovers

Sunday, March 27, 2011 @ 06:03 AM

Having leftovers from St. Patrick’s Day can be tricky. Especially if you had a large crowd, and no one in America eats vegetables anymore. The leftover meat is easy. You can make corned beef hash or Rubens. Leftover pre-cooked cabbage can be a pain. You can just fry it in butter and eat it that way. It can always be put on corned beef sandwiches in place of kraut. But there is another way.

Colcannon:

  • 1 pound cabbage or 2-3 cups leftover cabbage
  • 1 pound potatoes or peeled leftover boiled potatoes
  • 2-3 leeks
  • 1 cup milk
  • salt and pepper to taste
  • 1 pinch ground mace
  • 1/2 cup melted butter
  • In a large pan In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the cabbage. Make a well in the center and pour in the melted butter. Mix well. I used leftovers. Peeled my boiled potatoes and mashed them. Sliced and chopped up about 2-3 cups pre-cooked cabbage. Fresh leeks sliced and simmered in milk, added in and 1\2 cup melted butter. Mix in some crispy chopped bacon.
  • If made fresh, leftover colcannon can be made into potato croquettes by adding a little flour to the mix. Some fresh chopped parsley too.(optional)
  • Roll into balls. Dredge in flour. Dip in egg wash and then bread crumbs. Deep fry in hot oil in a cast iron skillet until golden brown. Drain on paper towels.
  • For a decent corned beef hash recipe visit our past post: Corned Beef Hash in a Cast Iron Skillet
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