Irish Benedict Recipe

Use up leftover corned beef, cabbage and mashed potatoes to create a hearty breakfast or brunch. Pan-fried colcannon patties provide a deliciously sturdy base for this benedict, but they are also great on a salad or as a side dish for dinner.

This recipe is by Stacy Ballis and was originally published in the Chicago Tribune.

Irish Benedict Recipe
4.5 from 2 ratings
Use up leftover corned beef, cabbage and mashed potatoes to create a hearty breakfast or brunch.
Prep Time
Cook Time
Irish Benedict
Total time: 1 hour
  • 2 cup cold, leftover mashed potatoes
  • 1 cup leftover cooked cabbage, chopped fine
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup flour, plus more for dredging
  • 1 large egg, beaten
  • 1 tablespoon butter
  • 2 tablespoon canola oil
  • 8 slices thick-sliced corned beef, browned lightly in a skillet and halved (or 8 slices irish bacon, cooked)
  • 8 poached eggs, cooked to your preferred doneness
  • cheddar sauce (recipe follows)
  • chopped chives
  • 4 tablespoon unsalted butter
  • 4 tablespoon flour
  • 1 ½ cups whole milk
  • 4 ounce sharp irish cheddar, grated finely
  • salt and ground white pepper to taste
  1. Mix 2 cups cold mashed potatoes with 1 cup cooked cabbage, ½ teaspoon kosher salt and ¼ teaspoon black pepper until well combined.
  2. Add 1 large beaten egg and then ¼ cup flour, mixing well to combine. Every mashed potato recipe is different, so you might need a bit more flour if you think your mix is too loose; add in more by the tablespoon until you get a mixture that can be formed into patties.
  3. Chill this mixture for 30 minutes or up to 24 hours so the flour fully hydrates and the mix firms up.
  4. Divide the mixture into eight portions; form into patties, each about 3 inches across. Dredge the patties in flour; pat off the excess. If the patties feel soft, place in the fridge to firm up, about 20 minutes.
  5. In a large nonstick skillet over medium-high heat, heat 2 tablespoons canola oil and 1 tablespoon butter together until the butter stops foaming. Fry the patties until golden brown and crispy, about 3 minutes per side. If not serving right away, hold on a baking sheet in a 200-degree oven for up to an hour.
  6. Place two cooked colcannon patties on each plate, or put all eight on a serving platter. Top each with two half-slices of corned beef, or one slice of Irish bacon.
  7. Add a poached egg to each, and then a generous spoonful of the cheddar sauce. Garnish with chopped chives; serve immediately with any extra cheese sauce on the side.
  8. In a small saucepan over medium-high heat, melt 4 tablespoons unsalted butter. When the butter stops foaming, sprinkle 4 tablespoons flour over it and whisk while it cooks to remove the raw flour taste, about 1 minute.
  9. Pour in 1 ½ cups whole milk and whisk to combine, then continue to cook for a couple of minutes until it thickens slightly — it should be the consistency of a crepe batter, but still fairly liquid.
  10. Stir in 4 ounces grated Irish cheddar cheese and whisk until well combined. Season to taste with salt and ground white pepper. (This is also a terrific sauce for a fast mac and cheese.)
Calories per Serving 444
Total Fat 31.6 g
Saturated Fat 12.8 g
Trans Fat 0.1 g
Cholesterol 239.7 mg
Total Carbohydrates 18.6 g
Dietary Fiber 1.3 g
Total Sugars 3.2 g
Sodium 1,123.6 mg
Protein 20.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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