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

1. 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.
2. 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

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