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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