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. <\/p>\n
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.
\n
\nUsually, 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.<\/p>\n
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!<\/p>\n
Jodi’s Irish Breakfast Potatoes<\/em><\/strong><\/p>\n Ingredients<\/strong><\/p>\n 2 c leftover mashed potatoes (plain) Directions<\/strong><\/p>\n 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.<\/p>\n Melt the bacon fat or butter in a frying pan. Fry each patty until golden on either side, and drain on paper towel.<\/p>\n Serve with eggs, bacon and toast!<\/p>\n Corned Beef & Cabbage Cottage Pie<\/em><\/strong><\/p>\n Ingredients<\/strong><\/p>\n 1 tbsp bacon fat or butter Directions<\/strong><\/p>\n 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.<\/p>\n 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. <\/p>\n 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.<\/p>\n Generously spray a 9×13 pan. Pour the corned beef mixture evenly over the bottom. Cover with the potatoes and parsley flakes.<\/p>\n Bake at 350* for 30 minutes, and allow to sit for 5-10 minutes before serving.<\/p>\n Enjoy! 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.
\n1\/2 – 2\/3 c flour
\n1\/4 c bacon fat or butter (EVOO will work, but it’s not the same!)
\nsalt & pepper to taste<\/p>\n
\n1 lb ground corned beef
\n2 c shredded cabbage (Dole’s tri-color coleslaw mix will work!)
\n1 med. onion, diced
\n1 c peas
\n1 c carrots, diced fine (skip if using tri-color coleslaw mix)
\n1 c beef broth
\n1 tsp Worcestershire sauce
\n3\/4 tsp Keen’s Hot Mustard (I’ll be using homemade hot mustard)
\n1\/4 tsp minced garlic (approx. 1 clove)
\n2 tbsp cornstarch
\n3 c mashed potatoes (thicken with a well-beaten egg if necessary)
\n2 tsp parsley flakes<\/p>\n
\n<3\nJL\n<\/p>\n","protected":false},"excerpt":{"rendered":"
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