Consider the origins of this meal, in Mid March, usually as " Spring" is barely anticipated. The meal is meant to use what would have been in storage or " put down" for winter. Needing to be used up before warm weather, the ingredients would be put together to make an "expandable" meal for many as well as offering left-over possibilities.

Corned beef, Cabbage, Potatoes, Beets, Carrots, Turnips Onions and possibly Parsnips all were cellar storage staples in the Isles and absolutely traditional, authentic historically.

A New England Boiled dinner utilizes all of the above, although you usually see the Beets prepared separately.

Having all of those root veggies with the cabbage and the corned beef makes a nicely colorful plate.

Traditional in New England also is the " red flannel hash" from leftovers. That uses all the leftovers fine chopped, or sometimes ground (meat grinder or coarsely chopped in the food processor. That would often be made into patties and cooked in a hot skillet or on a hot griddle, served with a poached egg on top.

Traditional with the meal would be Soda bread or hot biscuits or cornbread.

breeze