Colcannon traditionally is mashed potatoes with cabbage. I’m taking this up to a new level with adding some cooked corned beef
With some white cheddar to add some extra flavor, this instantly delicious!
My corned beef colcannon bake is a great meal on its own, or a side for the rest of your St. Patrick’s Day meal.
Or even as a leftover meal from extra corned beef and potatoes you have!
This for sure isn’t a pretty meal. But it has so much flavor going on. And with some irish aged white cheddar I used, it added this velvety texture to it that made you instantly want to go in for another bite.
Can you believe for this recipe I manage to make 2 corned beefs back to back in the same day?
Seriously, throw a corned beef in the Instant pot with a little beef broth, and Guinness, set it to 90 minutes. and In about 2 hours you have a corned beef fork-tender and ready to eat.
Within 4 hours I had two sets of corned beef done. Beats 8 hours in the crock pot!
Finishing off this Corned beef colcanon in the oven to get the top nice and crispy and the cheese to just melt into the potatoes is a must!
Trust me, after you make this once, it will easily become part of your St. Patrick’s Day tradition!
Corned Beef Colcannon bake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
- 1 lb corned beef pre-cooked
- 1/2 head cabbage chopped
- 3 lbs potatoes red or russet
- 1 tsp salt
- 8 tbsp butter melted
- 1/2 cup beef broth
- 1/2 cup milk
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 cup aged white cheddar shredded
Peel and chop your potatoes into about 1 inch cubes, placing into a large pot with about 6 quarts water. Bring water to a boil and cook until potatoes become fork tender; about 20-25 minutes.
Strain potatoes and place in a large bowl. Mash with a potato masher. Stir in garlic butter, beef broth, milk, salt, pepper and garlic powder
While the potatoes are boiling, shred corned beef and cabbage.
With oven preheated to 375 F. Combine mashed potatoes, cabbage, corned beef and place in a 9×13 pan. Top with additional cheese and bake for 25-30 minutes until golden brown.
As a side, this serves 12, as a main, it serves 4-6
Calories: 245kcal | Carbohydrates: 17g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 1392mg | Potassium: 671mg | Fiber: 4g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 5mg