Melt butter in a large skillet, and place mixture in skillet, flatten until it fills the pan from edge to edge and is about ½ to 1 inch thick. Combine shredded mixture with colcannon. Shred brussels sprouts and corned beef. Use a fork or potato masher and mash the potatoes, mixing them up with the greens.Īdd salt to taste and serve hot, with a knob of butter in the center. Pour in the milk or cream, mix well, and add the potatoes. Mash the potatoes with milk or cream and greens:. Melt the butter in the pot and once it's hot, add the greens.Ĭook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.Īdd the green onions and cook for 1 minute more. Return the pot to the stove and set over medium-high heat. Cook the greens and the green onions with butter:. Add 2 tablespoons of salt, and bring to a boil.īoil until the potatoes are fork tender, 15 to 20 minutes. Put the potatoes in a medium pot and cover with cold water by at least an inch. 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green. 5 to 6 tablespoons unsalted butter, plus more for serving. 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks. 4 ounces cooked corned beef brisket (shredded). 1 cup cooked Brussels sprouts (shredded). Get the ingredients on sale this week at Fresh, and Happy St. 
Channel your hunger and excitement as the dish bakes with a fun Irish jig. Share with your friends after a night of celebrating, or prepare for a fun weekend with a tasty base layer of carbs, protein and happiness. These recipes are super simple and deliciously filling.
There is a little catch, Bubble & Squeak includes another Irish dish, Colcannon. Patrick’s Day smorgasbord–corned beef, cabbage or chard and potatoes. Bubble & Squeak mixes together some basic staples of a St. “How’s the craic?” & may the luck of the Irish be with you! Mix it up this week with a traditional Irish breakfast feast of Bubble & Squeak.
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