As we move closer to boating season
I am starting to imagine more vividly
returning to our little home on the water…
We have a plan this year to remain onboard for six months,
one month of which will be spent cruising what I call the Little Loop
or what is more commonly referred to as the Golden Triangle.
Meals for a good part of this trip will have to be simple
keeping in mind that we won’t always have access to a continuous supply of fresh supplies.
So while we wait for the ice and snow to melt here is one Galley Kat contribution.
as a tribute to my Irish heritage…
CORNED BEEF, CABBAGE & POTATO HASH
bacon grease or butter
12 baby red potatoes, cut into 1/4″ peices
1/2 c chopped onion
*1/2 tin corned beef, cut into cubes
1 small Nappa cabbage, chopped
a splash of Irish beer (tonight Smithwick’s)
sea salt & pepper to taste
Heat butter or grease in heavy skillet.
Add potatoes and onions and sauté until browned and fork tender.
Add corned beef and continue to cook until heated through.
Add the splash of beer and stir to loosen brown bits.
Add cabbage and place lid on continuing cooking until cabbage is softened but not mushy.
Season lightly with salt and a generous grinding of pepper.
…and it was surprisingly tasty!
Galley Kat Note:
*Combine the remainder of the corned beef
with mayonnaise and relish…
and use as sandwich spread…