Colcannon Potatoes a La Chef Tim James |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from Chef Tim James of The Local in Saratoga Springs, New York. (Its a tasty way to use up St. Patrick's Day leftovers). Note: Since this recipe uses leftovers and a microwave, prep and cook times are only estimates (for the purpose of posting the recipe - Zaar won't post a recipe without prep/cook times). Everyone's microwave is different so go by your microwave's suggested cooking times for reheating. Ingredients:
1 1/2 lbs roughly chopped cooked potatoes |
1/2 lb finely chopped cabbage |
1/2 lb leftover corned beef, cut into small pieces |
1/2 teaspoon minced garlic |
4 tablespoons butter |
1/2 cup heavy cream, warmed (milk is ok, but will not be as rich) |
white pepper, to taste |
2 green onions, sliced |
Directions:
1. Reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).
2. In a sauté pan, cook garlic with butter until softened.
3. In a large bowl, add cream, pepper, potatoes and sautéed garlic (with the butter), mash until mixed, but still chunky.
4. Fold in cabbage, corned beef and green onion.
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