Recipe: Corned Beef, Cheddar and Potato Boxty With Sauteed Cabbage and Creamy Mustard Sauce

Serves 6.

Note: Corned beef and sharp Cheddar-loaded potato cakes, served with sautéed cabbage and spiked with whole-grain mustard, are an elegant change of pace from the standard boiled corned beef and cabbage meal on St. Patty's Day. They are also a great way to use leftovers. If you don't have leftover corned beef, you can buy cooked corned beef at the deli case of your local grocer. From Meredith Deeds.

• 2 lb. Yukon Gold potatoes, peeled, divided

• 3 tsp. salt, divided

• 3 tbsp. vegetable oil, divided

• 1 large leek, white and pale-green parts only, cleaned and thinly sliced

• 1/2 head medium cabbage, cored and thinly sliced (1 lb.)

• 3/4 tsp. freshly ground black pepper, divided

• 2 tbsp. whole-grain mustard, divided

• 1 tbsp. cider vinegar, plus 1 tsp., divided

• 1 c. shredded sharp Cheddar cheese

• 1 c. chopped cooked corned beef

• 1/3 c. flour

• 1/3 c. milk

• 1 egg

• 1/2 c. sour cream

• 1 tbsp. Dijon mustard

• 1 tbsp. chopped chives, plus more for garnish

Directions

Preheat the oven to 175 degrees.

Cut half of the potatoes into 2-inch pieces. Place in a large saucepan with 1 teaspoon salt and cover with 1 inch of water. Bring to a boil over high heat. Reduce heat to low and simmer the potatoes, uncovered, until tender, but not falling apart, 10 to 15 minutes. Drain and transfer to a large bowl. Mash with a potato masher.

Meanwhile, heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the leek and cook for 2 to 3 minutes, stirring, until softened. Add the cabbage, 1 teaspoon salt, 1/4 teaspoon pepper and continue to cook, stirring occasionally, for 8 to 10 minutes until the vegetables are tender and beginning to brown. Stir in 1 tablespoon whole-grain mustard and 1 tablespoon vinegar. Remove from heat, cover and keep warm.

Grate the remaining potatoes with a box grater. Wrap in a kitchen towel and squeeze as much liquid from them as possible and add to the bowl with the mashed potatoes. Add the cheese, corned beef, flour, milk, egg, remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir until just combined.

Form 12 (1/2-inch) patties (a scant 1/3 cup each).

In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add 6 patties to the skillet and cook, turning once, until golden brown, about 4 minutes per side. Place on a baking sheet and set in the oven to keep warm. Repeat with remaining 1 tablespoon oil and patties.

In a small bowl, combine the sour cream, Dijon mustard, remaining 1 tablespoon mustard, remaining 1 teaspoon vinegar and chives.

Serve the potato cakes with the sautéed cabbage and mustard sauce.

Nutrition information per serving:

Calories430Fat23 gSodium1,620 mg

Carbohydrates42 gSaturated fat8 gTotal sugars1 g

Protein15 gCholesterol85 mgDietary fiber3 g

Exchanges per serving: 2 starch, 1 carb, 1 high-fat protein, 2 ½ fat.