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.