Meals From The Field – St. Patrick’s Day Meals

corned beef

🥗Healthier: lean brisket

💰Cheaper: pork shoulder

Pork shoulder offers a budget-friendly alternative with good flavor.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense and can be used interchangeably.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective substitute.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes add nutrients and flavor variety.

Cut the corned beef from the package and place it in a crock pot.

Add the seasoning pack that comes with the corned beef.

Pour in water (or beer or apple juice) to the crock pot.

Cover and cook on low for 8 to 10 hours until tender.

When the corned beef is almost done, lift the lid and add a wedge of cabbage.

Cook the potatoes separately in the oven.

To make corned beef hash, use leftover corned beef, diced potatoes, and chopped onions.

In a frying pan, add 1 cup of onion, 2 cups of diced potatoes, and 2-3 cups of cubed corned beef.

Sauté the mixture for 2 to 3 minutes, then turn the heat to medium.

Pat down the mixture in the frying pan and let the bottom become crusty.

Serve the corned beef hash with poached eggs on top.

For the corned beef, make a glaze with equal parts brown sugar and spicy brown mustard and spread it on top of the cooked corned beef.

Place the glazed corned beef in the oven for 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary