Photo: Lars Blankers
St. Patrick's Colcannon
9 ingredients
30 min + 25 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
771
Calories
44g
Protein
36g
Fat
72g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds red potatoes, quartered
- 1 head cabbage, cored and shredded
- 2 tablespoons butter
- 1/2 cup butter
- 1 teaspoon minced garlic
- 4 green onions, sliced, white parts and tops separated
- white pepper to taste
- 1 1/4 cups hot milk
- 1 pound leftover corned beef, cut into pieces and warmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes