2 Cups cold, leftover mashed potatoes
1 Cup leftover cooked cabbage, chopped fine
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/4 Cup flour, plus more for dredging
1 large egg, beaten
1 Tablespoon butter
2 Tablespoons canola oil
8 slices thick-sliced corned beef, browned lightly in a skillet and halved (or 8 slices Irish bacon, cooked)
8 poached eggs, cooked to your preferred doneness
Cheddar sauce (recipe follows)
For the cheddar sauce:
4 Tablespoons unsalted butter
4 Tablespoons flour
1 1/2 cups whole milk
4 Ounces sharp Irish cheddar, grated finely
Salt and ground white pepper to taste
Use up leftover corned beef, cabbage and mashed potatoes to create a hearty breakfast or brunch. Pan-fried colcannon patties provide a deliciously sturdy base for this benedict, but they are also great on a salad or as a side dish for dinner.
For the colcannon patties:
Step 1: Mix 2 cups cold mashed potatoes with 1 cup cooked cabbage, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until well combined.
Step 2: Add 1 large beaten egg and then 1/4 cup flour, mixing well to combine. Every mashed potato recipe is different, so you might need a bit more flour if you think your mix is too loose; add in more by the tablespoon until you get a mixture that can be formed into patties.
Step 3: Chill this mixture for 30 minutes or up to 24 hours so the flour fully hydrates and the mix firms up.
Step 4: Divide the mixture into eight portions; form into patties, each about 3 inches across. Dredge the patties in flour; pat off the excess. If the patties feel soft, place in the fridge to firm up, about 20 minutes.
Step 5: In a large nonstick skillet over medium-high heat, heat 2 tablespoons canola oil and 1 tablespoon butter together until the butter stops foaming. Fry the patties until golden brown and crispy, about 3 minutes per side. If not serving right away, hold on a baking sheet in a 200-degree oven for up to an hour.
Step 1: Place two cooked colcannon patties on each plate, or put all eight on a serving platter. Top each with two half-slices of corned beef, or one slice of Irish bacon.
Step 2: Add a poached egg to each, and then a generous spoonful of the cheddar sauce. Garnish with chopped chives; serve immediately with any extra cheese sauce on the side.
For the cheddar sauce:
Step 1: In a small saucepan over medium-high heat, melt 4 tablespoons unsalted butter. When the butter stops foaming, sprinkle 4 tablespoons flour over it and whisk while it cooks to remove the raw flour taste, about 1 minute.
Step 2: Pour in 1 1/2 cups whole milk and whisk to combine, then continue to cook for a couple of minutes until it thickens slightly — it should be the consistency of a crepe batter, but still fairly liquid.
Step 3: Stir in 4 ounces grated Irish cheddar cheese and whisk until well combined. Season to taste with salt and ground white pepper. (This is also a terrific sauce for a fast mac and cheese.)