Irish Benedict
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.
Ingredients · Servings 8
- 2 cup 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 tablespoon 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)
- chopped chives
- 4 tablespoon unsalted butter
- 4 tablespoon flour
- 1 1/2 cups whole milk
- 4 ounce sharp irish cheddar, grated finely
- salt and ground white pepper to taste
Method · 1 h
- 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.
- 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.
- Chill this mixture for 30 minutes or up to 24 hours so the flour fully hydrates and the mix firms up.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
