Irish Cast Iron Skillet Corned Beef Colcannon Casserole Recipes

IRISH CAST IRON SKILLET CORNED BEEF COLCANNON CASSEROLE

Steps:

• In cast iron skillet over medium-high heat, melt butter with cabbage, onion, salt, pepper, and sugar. When melted, cover, reduce heat to medium-low, and cook for 20 minutes or until cabbage is almost tender. Stir occasionally. If it start to brown, lower heat during last 5 minutes.
• Stir in chopped meat, and stir-fry a few minutes longer. Remove all with a slotted spoon to a bowl and set aside.
• Preheat oven to 350º F.
• Wipe out skillet and butter insides and bottom with 1 Tbl. butter. (If using a 3-quart baking dish or dutch oven, grease with butter or butter-flavored cooking spray).
• In large 4-cup measuring pitcher or medium-sized bowl, whisk flour, salt, garlic powder, black pepper, mustard and onion powder with milk, cream and mayo until completely combined.
• Using a mandoline (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the cabbage meat mixture, then 1 cup of the shredded swiss, then pour on ⅓ of the cream and milk mixture.
• Repeat this twice more, (adding 1 cup of cheese to the second layer and the last 2 cups of cheese to the top), ending with pouring on the last third of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.
• Let rest for at least 20 minutes before serving. Longer if you can wait that long!
• Garnish with a little snipped green onion or chopped parsley if you'd like.

ST. PATRICK'S COLCANNON

Steps:

• Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain.
• Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed.
• Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.