Happy St. Patrick’s Day! Minus the Cabbage

It’s Monday. Again. It’s funny how that happens.  But it’s St. Patrick’s Day!!  I look horrible in green and  I’m only a little bit Irish, but I think the story is everyone is Irish on March 17th. I don’t get crazy drunk for this particular occasion.  I save that for when everyone else is NOT getting crazy drunk. Yeah, I’m a rebel like that.

It was a rough weekend.  There was a lot of frustration and bleck moments. I had my “mom of the year” award handed to me. Moms, you know what I’m talking about.  The point where your kid pushes you that point and you lose your shit. You feel horrible after and you think to yourself, “mother of the year”, that’s me!  I won it early this year, (usually it happens in summer) now it’s out of the way and we can carry on.

Carry on to what you ask? Well, corned beef of course! I’ve never made it. No one in the house, much to my surprise, has ever had it. So today was a Monday of firsts.  I knew the kids would not have anything to do with cabbage, so that wasn’t even attempted.  We did however, have the traditional potato. Okay, so not the traditional potato. I made Ree Drummond’s Crash Hot Potatoes, slightly altered. The beef recipe itself, not exciting. Taken directly from the package. With beer.  In a crockpot.  Okay, so not directly from the package.

Robbin’s Not- Directly- from- the -Package- Corned Beef

  • Corned Beef with the season packet
  • Water
  • 1 Can Beer

Put the beef in the crockpot. Sprinkle the season packet over the meat.  Sip the beer, pour some. Sip again, pour some, repeat. I kid! Just pour in the can of beer, and enough water to cover the meat. Slow cook on low for about 9 hours. Drink a beer or two.

Crash Hot Potatoes (altered slightly)

  • 12             Red potaotes (small ones)
  • 3 Tbs       Olive Oil
  • Kosher Salt, Pepper, Rosemary, Onion powder all to taste
  1. Boil potatoes (12 or as many as you need) in salted water until fork tender.
  2. Line a sheet pan with cooking spray.  Line potatoes up, leaving room in between potatoes.
  3. With a  fork or potato masher, crush potatoes. (almost like you do a peanut butter cookie, one way then the other)
  4. Brush tops of taters with plenty of olive oil.
  5. Sprinkle with salt, pepper, rosemary, and onion powder. (or whatever herbs you like)
  6. Bake at 450*F for 20-25 minutes until golden brown and look delicious.


The final result, I didn’t drink enough. I kid again! I don’t drink beer.

And the 2 of the 3 kids liked the beef.  There’s always one.

Gotta love ’em!

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