by Lori Dunn
Used leftover cabbage and corned beef for colcannon.
30 min
DURATION
25 min
COOK TIME
5 min
PREP TIME
6 servings
SERVINGS
Make this easy colcannon recipe with ingredients you have on hand.
Ingredients
- 2 tablespoons butter
- 1 cup chopped, cooked cabbage or 2 cups coleslaw blend
- 1/2 cup chopped onion
- 1/2 cup shredded cheddar cheese
- 2 cups cooked, cubed corned beef or ham
- 3 cups prepared mashed potatoes
Directions
- In large skillet, melt butter over medium heat. Add cabbage and onion, and cook until onion is tender. Stir in cheese, corned beef and potatoes. Spread mixture evenly in skillet.
- Cook over medium-low heat until golden brown on bottom. Sprinkle with additional cheese, if desired.
