New England boiled dinner

A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions.

[1] The leftovers are traditionally diced and fried into "red flannel hash" for breakfast the next day.

Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but typically contains fewer types of root vegetables.

[4] A corned beef is placed whole in a pot on stove, or in a slow cooker, with water to cover the meat.

The meat is simmered until nearly tender, then the cabbage and root vegetables are added and cooked through.

New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip