There are two big reasons why we love St. Patrick’s Day…the food and the beer, and in that we know we can’t be alone. There is something so special about thinly sliced corned beef and a pint of Guinness and they’re never better than on March 17th. It just isn’t St. Paddy’s Day with out Shepherd’s Pie, a slice of warm Irish Soda Bread or plain and simple Corned Beef, Cabbage and Potatoes.
This year we thought it was time to mix it up a bit and we’ve got the perfect recipe for the occasion. They say you can’t have too many potatoes (they say that, right?) and right now we’re crazy for Dutch Yellow Potatoes from our Friends at Melissa’s Produce. Put them in the mix with hearty chunks of premium corned beef, cabbage and kraut and you’re in business.
Corned Beef and Cabbage Bites
1/2 Lb DYPs, cut in half
2 Tbsp. Heinen’s Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper to Taste
1/4 Cabbage, cut into 2 inch squares
Thousand Island Dressing
8 Slices Swiss Cheese, Cut into small triangles
8 Slices Cooked Corned Beef, Cut into small triangles
1 16 oz. jar sauerkraut
Preheat the oven to 425 degreesCombine the DYPs, olive oil, salt, and pepper in a bowl, toss to coat. Spread the DYP halves in a single layer on a baking sheet. Roast them in the oven until fork tender, about 8-11 minutes.
Remove from the oven and let cool.
When the DYPs are cool, toss the cabbage pieces with enough Thousand Island dressing to lightly coat.
To assemble the cabbage cites, top each piece of cabbage with a triangle of cheese and then 3 beef triangles. Top the beef with a bit sauerkraut, finish with roasted DYP half, and secure with a toothpick.
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