Instructions: Place potato in saucepan; add water to cover and bring to a boil.

Cover, reduce heat and simmer for about 20 minutes or until very tender. Drain well. Combine drained potato, sour cream and the next 3 ingredients in a bowl and beat at medium of hand mixer for 2 minutes or until very smooth. Set aside.

Coat a large non-stick skillet with cooking spray and place over medium heat until hot. Add cole slaw mix, corned beef and caraway seeds and saute for about 4 minutes until cabbage wilts. Remove from heat and stir in dressing. Set aside.

Spread half of potato mixture in the bottom of a 9x12 baking dish that has been coated with cooking spray; top with cabbage mixture and sprinkle with 1 C of cheese. Spread remaining potato mixture over cheese and top with remaining 1/4 C of cheese. Sprinkle with paprika if desired. Bake at 350 for 40 minutes until golden.

Serves 6 -
about 1 1/3 C each

This is especially delicious if you use left-over corned beef from your St. Patricks meal - I always use more meat than the recipe calls for - whether its deli or home cooked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.