Recipe: Irish Potatoes and Cabbage (using instant mashed potatoes and corned beef)

IRISH POTATOES AND CABBAGE

3 tablespoons margarine or butter
2 cups purchased coleslaw blend (from 16 oz. pkg.)
1/2 cup chopped onion
1 3/4 cups water
3/4 cup milk
1/2 teaspoon salt
2 cups mashed potato flakes
1/2 lb. sliced cooked corned beef, chopped (about 2 cups)
2 oz. (1/2 cup) shredded Cheddar cheese (plus additional for serving, optional)

Melt margarine in large nonstick skillet over medium heat. Add coleslaw blend and onion; cook 5 to 7 minutes or until crisp-tender, stirring occasionally.

Add water, milk and salt. Bring to a boil. Remove from heat; stir in potato flakes until moistened. Add corned beef and cheese; mix well. Spread evenly in skillet.

Return skillet to medium heat; cover and cook 8 to 10 minutes or until thoroughly heated and golden brown on bottom.

If desired, invert onto serving plate; sprinkle with additional cheese.

Source: Pillsbury