Looking for an alternative to traditional corned beef and cabbage? Chef William Sauer of Sharp Grossmont Hospital shares some authentic Irish fare for a twist on the traditional. So don your shamrock apron and try these recipes for your St. Patrick's Day meal, or use your leftovers for a next-day treat. Look for pre-trimmed corned beef at your local market or trim the fat yourself for a healthier meal.
Irish Potato and Corned Beef Cakes
A twist on the Irish boxty (potato pancake) adds corned beef to the mix.
Yields 12 servings
2 pounds potatoes
1/3 cup all-purpose flour
1/4 cup whole milk
1 large egg
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded, cooked corned beef
3 tablespoons unsalted butter
Peel half of the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.
Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, salt, pepper and corned beef.
Form the batter into 1/3 cup-sized patties. In a large, heavy skillet, heat half the butter over medium heat until hot and then cook the patties in batches, turning occasionally until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve.
An Irish way to deal with leftover corned beef; substitute ham for the corned beef for a healthier version.
Yields 6 servings
3 pounds red potatoes, quartered, with skins left on
1 head cabbage, cored and shredded
2 tablespoons butter
1/2 cup butter
1 teaspoon minced garlic
4 green onions, sliced; white parts and green tops separated
White pepper to taste
1 1/2 cups hot milk
1 pound leftover corned beef (or substitute ham),cut into pieces and warmed
Place potatoes in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter. Cover the pot and simmer until the cabbage has softened, then drain.
Melt 1/2 cup butter over medium heat. Stir in garlic and white parts of the green onions. Cook until the garlic has softened.
Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage and corned beef or ham. Sprinkle with green onion tops and serve.