I’ve been proud of my Irish heritage ever since I was young enough to wear shamrocks and green clothing on St. Patrick’s Day. Erin Go Bragh!
1/3 cup water
3 cups thinly sliced raw potatoes
1 1/2 cups chopped onion
3 cups chopped cabbage
1 1/2 cups shredded carrots
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
3 (2.5-ounce) packages lean corned beef, shredded
- Put water in bottom of a 10-inch skillet. Arrange sliced potatoes in water. Layer onion, cabbage, carrots, parsley flakes and black pepper over potatoes. Top with corned beef.
- Cover and simmer over medium heat for 20 minutes, or until potatoes and vegetables are tender. Mix well before serving. Makes 6 (1 cup) servings.
Each serving equals: 142 calories, 2g fat, 10g protein, 21g carb., 497mg sodium, 4g fiber; Diabetic Exchanges: 1 Starch, 1 Meat, 1 Vegetable.
(c) 2015 King Features Synd., Inc
By Healthy Exchanges