Serves 8
60 min
Irish Benedict
Recipe GLPR0cf0571fd5cf67
A hearty Irish breakfast dish featuring golden-fried colcannon patties made from mashed potatoes and cabbage, topped with browned corned beef or Irish bacon, a poached egg, and finished with a creamy sharp cheddar sauce. This elegant yet comforting main course brings traditional Irish flavors together in a beautiful presentation.
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Ingredients
2 cups Cold leftover mashed potatoes
1 cup Leftover cooked cabbage, finely chopped
½ teaspoon Kosher salt
¼ teaspoon Freshly ground black pepper
¼ cup All-purpose flour, plus more for dredging
1 Large egg, beaten
1 tablespoon Unsalted butter
2 tablespoons Canola oil
8 slices Thick-sliced corned beef, lightly browned and halved
8 Poached eggs
4 tablespoons Unsalted butter for sauce
4 tablespoons All-purpose flour for sauce
1½ cups Whole milk
4 ounces Sharp Irish cheddar cheese, finely grated
Salt and ground white pepper to taste
Chopped fresh chives for garnish
Directions
In a large bowl, combine the cold mashed potatoes with the finely chopped cabbage, kosher salt, and black pepper. Mix until evenly combined.
Pour the beaten egg into the potato mixture and stir well to incorporate. Add the 1/4 cup flour and mix until just combined. If the mixture feels too loose to hold a shape, add additional flour one tablespoon at a time until you reach a consistency firm enough to form into patties.
Cover and refrigerate the colcannon mixture for at least 30 minutes, or up to 24 hours. The chill time allows the flour to fully hydrate and helps the patties hold their shape better during frying.
Divide the chilled mixture into eight equal portions. Shape each portion into a patty approximately 3 inches in diameter. Dredge each patty in flour, shaking off any excess. If the patties feel too soft, return them to the refrigerator for about 20 minutes to firm up.
Heat the canola oil and 1 tablespoon unsalted butter together in a large nonstick skillet over medium-high heat until the butter stops foaming. Carefully place the colcannon patties in the hot oil and fry until golden brown and crispy, approximately 3 minutes per side. Transfer cooked patties to a baking sheet and hold in a 200°F oven if not serving immediately; they will stay warm for up to an hour.
While the patties cook, prepare the cheddar sauce: In a small saucepan over medium-high heat, melt the 4 tablespoons unsalted butter. Once the butter stops foaming, sprinkle the 4 tablespoons flour over it and whisk continuously for about 1 minute to cook out the raw flour taste.
Gradually pour the whole milk into the flour-butter mixture, whisking constantly to prevent lumps. Continue cooking and stirring for a couple of minutes until the sauce thickens to a consistency similar to crepe batter—it should still be fairly fluid.
Remove the saucepan from heat and stir in the finely grated Irish cheddar cheese, whisking until completely smooth and melted. Season the sauce to taste with salt and ground white pepper.
Arrange two colcannon patties on each serving plate or all eight on a platter. Top each patty with one halved slice of browned corned beef (or one slice of cooked Irish bacon).
Place one poached egg on top of each patty. Drizzle generously with the warm cheddar sauce and garnish with fresh chopped chives. Serve immediately with any remaining sauce passed on the side.
