3 tbsp. margarine or butter	2 cups purchased coleslaw blend (from 16 oz. pkg.)	� cup chopped onion
1� cups water	� cup milk	� tsp. salt
2 cups instant mashed potatoes	� lb. sliced cooked corned beef, chopped (about 2 cups)	� cup shredded Cheddar cheese

1. 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.
2. 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.
3. 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.

Recipe fact:
Colcannon is an Irish specialty made with rich mashed potatoes mixed with finely chopped cooked onion and kale.

Ingredient substitution:
Cubed cooked ham can be substituted for the corned beef.

Kitchen tip:
To invert hot colcannon onto a serving platter, first place a platter upside down on the skillet. Holding both platter and skillet in place with hot pads, quickly flip both so that the skillet is upside down on the platter. Remove the skillet and garnish with extra cheese and chopped fresh parsley.

Serving suggestion:
Enjoy assorted vegetable relishes, pickles and warm rye bread with this hearty dish. Chocolate mint ice cream served with crispy chocolate wafers makes a nice dessert.

Serving size: 1/6 recipe
Calories: 270
Calories from fat: 140
Dietary exchanges: 1� starch, 1� medium-fat meat, 2� fat OR 1� carbohydrate, 1� medium-fat meat, 2� fat