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Why Do We Eat Corned Beef & Cabbage on Saint Patrick’s Day?

The proper way to ask this question would be – Why do Americans eat corned beef & cabbage on Saint Paddy’s day? Because, like the way we celebrate the holiday itself, the eating of corned beef and cabbage is more of an Irish-American tradition that has little to do with the actual homeland.
Despite the fact that Corned Beef was one of Ireland’s main exports during the 19th century – beef was actually a delicacy to the locals who produced it and bacon or ham was the most commonly consumed meat. But, those who immigrated to the U.S. soon discovered corned beef from their equally oppressed Jewish neighbors. Being similar in consistency to ham and the fact that it was the cheapest and most abundant meat in town led to its immediate cross cultural popularity. Meanwhile, the boiling of root vegetables like cabbage, carrots and potatoes was a common simple cooking method throughout New England in those times, as they were also plentiful, hearty, and cheap.
Somehow, the combination of those two specific foods became a staple in Irish Pubs across America. Some believe that the combination wasn’t even thought up by the Irish, but rather by the bars of New York that would offer the plate during happy hour as a “free” special with a few rounds of beer. It’s popularity with the Irish is therefore more a reflection of the Irish interest in a good deal than anything else. Still, when March comes around, the dish is celebrated and added to other menus simply for its distinctive Irish affiliation.
Regardless of why or how, this humble dish’s heavy association with Irish-American culture still makes it the most obvious way to celebrate the most Irish of holidays here in the states. Though the origins are not exactly known facts, don’t let that stop you from enjoying this culinary delight. Bringing the Irish spirit to your kitchen is easy with such amazing classic ingredients that can be dressed up and down and personalized in any number of ways.
Amp up your own version of the recipe this year by mixing some more traditional bacon into a corned beef hash and serving it with a spicy cabbage succotash. You can slap them both on a fresh toasted hoagie roll to reinvent it as an Irish sandwich! Or, opt for a more exciting method than boiling, and throw your beef and cabbage in a skillet instead for a fresh but rustic flare.

SOURCES :https://wilderover.com/menu/origins-traditional-irish-dishes-corned-beef-cabbage/
https://www.irishcentral.com/culture/food-drink/why-do-irish-americans-eat-corned-beef-and-cabbage-instead-of-bacon-for-st-patricks-day-196470851-237570541