I don’t care much for boiled tators and cabbage, so I created my own version. Instapot corned beef with 2 cans Guinness 100 minutes and slow release. Cut baby potatoes in half, season and coat foil with olive oil, lay cut side down. Into Oven at 400 degrees. Clean brussel sprouts, cut in half. Thick slices of carrots. Coat with olive oil and season. Give tators about a 10 minute headstart before putting sprouts and carrots in. Shred 1/2 head of cabbage. Stir fry about 4 cut up strips of bacon and add the cabbage with salt and pepper. Cook down to the point where you like it. Slice up the corned beef and start the feast.
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