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This casserole is a perfect way to use up all your St. Paddy’s Day leftovers. Quick to make and feeds a crowd. You can start from the beginning with a slow cooker or pick up some deli corned beef too.
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Not just for St. Patrick’s Day! We eat corned beef all year round! This is perfect for a Pot Luck and feeding a crowd! Also, if you are wondering what to do with your St. Patrick’s Day Leftovers this is the perfect recipe! When I first made this 5 years ago I went a little crazy and used 5 lbs of potatoes!!! It bubbled over the top!!!
So this version is cut down and sized appropriately! And it still feeds a crowd. The first one fed an army!I first made this recipe in 2011. It was my top recipe that year and continues to be a good performer every Spring. Which really makes me sad in a way. I don’t know if it is because I am from the Chicago area and raised by very Chicago parents.
But, we eat corned beef hash for breakfast quite often. What’s even more, fun is that we also have it for dinner. I Love breakfast for dinner! Dont’ you?But seriously we eat corned beef all year long! There is no better smell than a crock pot full of this. Except maybe if you make too much cabbage then it can smell like feet.
I also find this dish fairly elegant. I think it takes a typical recipe for the masses and dresses it up a bit. Everyone makes corned beef and cabbage. Some even make straight colcannon. You must agree that adding the corned beef and cheese to the colcannon, just mash potatoes and cabbage, really make for an exciting casserole!
To Make this meal even easier you can have the ingredients delivered to you right from the List!! Just click the green button that says Order Ingredients. Easy Peasy and beats a run to the store when you are making your weekly meal plan! Contains Affiliate links
- 3-4 large russet potatoes
- 1 corned beef and pickling packet
- 1/2 head of cabbage
- 1 12 oz lager or ale style beer (not stout)
- 1 cup shredded Kerry Gold Cheese (or Swiss Cheese) divided
- salt and pepper to taste
- 1 stick of butter
- approx 1/2 cup milk (more or less depending on how you like your mash)
- in a slow cooker place the corned beef with pickling packet ingredients on top
- slice your 1/2 of head of cabbage in small chunks and place around meat
- gently poor your beer over and then one cup of water
- cook on low for 5 hours or high for 3
- quarter your russets (skin on please) and boil til fork tender
- mash with 1 stick butter and milk
- whisk til desired consistency
- fold in your cubed corned beef and cabbage
- salt and pepper to taste
- fold in 1/2 cup of the cheese
- mix till all is combined
- put in a 9 x 13 baking dish
- sprinkle remaining cheese on top
- bake uncovered at 350 for 30 min
- broil for 3-5 min to make cheese brown and bubbly