We’ve all done it before, overestimated the amount of potatoes to cook for a dinner or two, and we end up with leftover mashed potatoes in the fridge.

St. Patrick’s day – something we don’t particularly celebrate for a few reasons, although we used to quite diligently, but whatever – has come and gone, leaving behind a mountain of leftovers for some folks.

Usually, if there are a lot of ‘em, I’ll either make mashed potato salad, and/or a massive pot of potato soup. If there’s only a cup or two, I’ll fry ‘em with other bits ‘n pieces and serve with sausage.

On the other hand, sometimes being a little more creative is in order, and after much digging and fiddling, I’ve done the following tweaks to older recipes. Note – I haven’t actually made the Cottage Pie, but it should be just as tasty as Corned Beef and Cabbage dinner!

Jodi’s Irish Breakfast Potatoes

Ingredients

2 c leftover mashed potatoes (plain)
1/2 – 2/3 c flour
1/4 c bacon fat or butter (EVOO will work, but it’s not the same!)
salt & pepper to taste

Directions

Mix the mashed potatoes with enough flour to create a biscuit-dough consistency. Transfer to flat surface, and roll to 1/4″ thickness. Cut into 12 rounds, sprinkle with seasoning to taste.

Melt the bacon fat or butter in a frying pan. Fry each patty until golden on either side, and drain on paper towel.

Serve with eggs, bacon and toast!

Corned Beef & Cabbage Cottage Pie

Ingredients

1 tbsp bacon fat or butter
1 lb ground corned beef
2 c shredded cabbage (Dole’s tri-color coleslaw mix will work!)
1 med. onion, diced
1 c peas
1 c carrots, diced fine (skip if using tri-color coleslaw mix)
1 c beef broth
1 tsp Worcestershire sauce
3/4 tsp Keen’s Hot Mustard (I’ll be using homemade hot mustard)
1/4 tsp minced garlic (approx. 1 clove)
2 tbsp cornstarch
3 c mashed potatoes (thicken with a well-beaten egg if necessary)
2 tsp parsley flakes

Directions

If you can’t find or ask for ground corned beef and you don’t have a grinder of your own, you can dice finely instead. I’ve used my food processor to ‘chop’ pork fine for certain recipes, so that could work here, too.

Melt the fat or butter in a large pan, and scramble fry the corned beef until warmed through; add the shredded cabbage, onion and carrots.

As they cook, mix the broth, Worcestershire sauce, mustard and garlic together, then add the cornstarch, beating until smooth. Add to the pan, and stir to combine.

Generously spray a 9×13 pan. Pour the corned beef mixture evenly over the bottom. Cover with the potatoes and parsley flakes.

Bake at 350* for 30 minutes, and allow to sit for 5-10 minutes before serving.

Enjoy!
<3 JL