On Fri, 08 Mar 2013 13:49:24 -0800, sf > wrote:

>On Fri, 08 Mar 2013 14:43:41 -0700, Janet Bostwick
> wrote:
>
>>
>> 4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
>> 4 cups coarsely shredded cabbage
>> 3 tablespoons butter
>> 2 tablespoons all-purpose flour
>> 1/4 teaspoon salt
>> 1 1/4 cups milk
>> 2 tablespoons Dijon mustard
>> corned beef -- either sliced leftover roast or thick sliced deli meat
>> or a can of corned beef, sliced.
>> Cook potato slices and cabbage in boiling salted water until nearly
>> tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>> in flour and salt. Add milk all at once. Cook and stir until
>> thickened and bubbly. Remove from heat; stir in mustard. Add the
>> drained vegetables. Turn half the vegetable mixture into a 2-quart
>> casserole; top with corned beef slices. Spoon remaining vegetable
>> mixture over all. Cover and bake in 350F oven for 25 - 30 minutes.
>>
>Sounds good to me! Call it Deconstructed Corned Beef Hash.
>
>I might try that recipe without the sauce and not precook the
>potatoes or cabbage either. Roasted cabbage is great and potatoes cut
>1/4 inch thick should be fully cooked in 30 minutes.

Someone in Jill's thread was wondering about colcannon. The recipe
above is basically colcannon before mashing the potatoes.
Janet US