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It's National Irish Food Day❗

Today is a celebratory day all around❗


Not only is it Saint Patrick's Day, but also National Corned Beef and Cabbage Day.


According to nationaldaycalendar.com, "To “corn” something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing).

Corned beef is a salt-cured beef product. Traditional Irish Corned Beef and Cabbage recipes used salt pork or a bacon joint instead of corned beef. However, sometime in the mid-1800s when the Irish immigrated to America, they found Jewish corned beef very similar in texture to the bacon joint (pork). As a result, they used corned beef as a replacement for the bacon when preparing corned beef and cabbage meals. Soon after, Irish-Americans began having Corned Beef and Cabbage on St. Patrick’s Day.

Corned beef and cabbage remains a popular food in many areas of the United States.


  • In the United States, corned beef is often purchased ready to eat in delicatessens.

  • Smoking corned beef and adding spice mixes produces a smoked meat such as pastrami.

  • Corned beef can also be found sold in minced forms and cans."


FUN FACT: In Ireland today, the serving of corned beef is geared toward tourist consumption.  Most Irish in Ireland do not identify it as native cuisine.

If you think today is about wearing green or that you have to be Irish to celebrate, I challenge you to read the full history here:

⬇️


In honor of today, here's a few ways you can pay homage:

📍Go to your favorite local pub or restaurant and celebrate with one of the traditional dishes.

📍Order Corned beef and Cabbage and give your Chef a shout-out.

📍Try this recipe: Corned Beef Hash

This cast iron breakfast skillet recipe is a classic way to use leftover corned beef from your St. Patrick’s Day celebration, but it’s simple and easy enough to make all year long.


Ingredients

1 onion

1 green pepper

4 tbsp (60 mL) oil, divided

3 cups (760 mL) frozen diced potatoes

1 tbsp (15 mL) Garlic & Herb Rub

½ tsp (2 mL) salt

1½ cups (375 mL) corned beef (about 8 oz./250 g chopped)

4 eggs

Optional: Chopped fresh parsley leaves


𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat the oven to 350°F (180°C)

Heat the 12" (30-cm) Cast Iron Skillet over medium heat for 5–6 minutes.

Chop the onion and pepper in the Manual Food Processor.

Add 1 tbsp (15 mL) of the oil to the skillet. Add the onion and peppers, and cook for 4 minutes, stirring occasionally.

Add the remaining oil to the skillet. Then add the potatoes, rub, and salt. Spread the potatoes into an even layer and cook, undisturbed, for 8–10 minutes. Stir in the corned beef and cook, undisturbed, for an additional 6–8 minutes. Remove the skillet from the heat.

Crack the eggs over the hash and bake until the eggs are just set, about 10–12 minutes. Top with chopped parsley just before serving.


𝗬𝗶𝗲𝗹𝗱: 4 servings


𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: U.S. nutrients per serving: Calories 300, Total Fat 25 g, Saturated Fat 4.5 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 7 g, Fiber 1 g, Total Sugars 3 g, (includes 0 g added sugars), Protein 11 g


Your Pampered Chef Cook’s Tips: If you’re not in the mood to make your own corned beef, you can pick some up at the deli counter. Ask for one 8 oz. (250 g) piece and chop it yourself. It will be so much better than buying pre-sliced!


𝟭𝟮" 𝗖𝗮𝘀𝘁 𝗜𝗿𝗼𝗻 𝗦𝗸𝗶𝗹𝗹𝗲𝘁 # 𝟭𝟬𝟬𝟭𝟳𝟵

𝗠𝗮𝗻𝘂𝗮𝗹 𝗙𝗼𝗼𝗱 𝗖𝗵𝗼𝗽𝗽𝗲𝗿 # 𝟮𝟱𝟴𝟱

Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: Whip up this delicious dish, and invite friends and family over to enjoy it. Then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:


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