Doctor's office
Enter your doctor's name to get office information.
Find labs in your network
Enter your primary care doctor's name to find labs in your network.
Find urgent care centers in your network
Enter your primary care doctor's name to find urgent care centers in your network.
FollowMyHealth®
Driving Directions
Cart
Update Information
Forgot Password

Please enter your e-mail address.

Sharp Health News

A twist on traditional St. Patrick’s Day fare

March 11, 2016

St. Patrick's Day Recipes

Looking for an alternative to traditional corned beef and cabbage? 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

Ingredients
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

Directions
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.

Irish Colcannon
An Irish way to deal with leftover corned beef; substitute ham for the corned beef for a healthier version.
Yields 6 servings

Ingredients
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

Directions
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.

Ready to find a doctor?

At Sharp, we believe every moment matters when it comes to your health care. We'll help you find the right doctor for you.

You might also like:

All Categories
Contact Sharp HealthCare
Call us

1-800-827-4277

If this is a life- or limb-threatening emergency, please call 911 immediately.


Email us

Please do not use this form to convey personal or medical information.

How would you like to be contacted?
Date of Birth
Optional


Find other numbers

View our phone directory

What's This?

These important numbers are located on your billing statement.

Find your SHC#
SHC Number

Find your account number
Account Number

Lung Cancer Screening

Should you get a lung cancer screening? Answer a few simple questions to find out.

Have you ever smoked cigarettes?
Are you on Medicare or a Medicare HMO?