Refried Corned Beef

Day 1: Corned Beef and Potatoes

Day 2: St. Patrick’s Cakes

This recipe was inspired by Colcannon, an Irish dish of mashed potatoes, cabbage or kale and onion. Sometimes a treasure like money to symbolize wealth or a plain gold ring to foretell marriage is hidden inside. The shenanigans aren’t just for St. Patrick’s Day.

I always cook extra corned beef on St. Patrick’s Day. First, because everyone wants extra helpings; and second, because it’s great for all kinds of leftovers. Beyond a good sandwich or hash, I like to make potato cakes with all the St. Patrick’s Day fixings. Boiling the potatoes in the corned beef stock gives them more flavor than potatoes cooked in plain water.

St. Patrick’s Cakes

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

1/4 cup (1/2 stick) butter

1 cup thinly sliced cabbage

2 cups mashed potatoes, room temperature

1 cup chopped corned beef

12 chives, chopped fine

2 tablespoons flour, plus extra for dusting board

Salt, pepper

1/2 cup sour cream

1 tablespoon prepared horseradish or to taste

* Melt 2 tablespoons butter over low heat in skillet. Add cabbage and saute until just wilted, 2 to 3 minutes.

* Combine potatoes, corned beef, cabbage, chives and flour until thoroughly blended. Season to taste with salt and pepper. Place mixture on floured board and divide into 4 cakes, patting both sides of each cake with flour.

* Melt remaining 2 tablespoons butter on griddle. Brown cakes, turning once, about 5 minutes per side.

* Combine sour cream and horseradish. Top each cake with dollop of horseradish-sour cream sauce.

4 cakes. Each cake: 317 calories; 745 mg sodium; 64 mg cholesterol; 21 grams fat; 24 grams carbohydrates; 10 grams protein; 0.55 gram fiber.