1 small Ham or Salt Pork (bacon)
6 rooster, butter, or red skin Potatoes
1 Parsnip
1 Turnip
12 Brussle Sprouts
1 small bunch Scallions, chopped tiny
1 stick Sweet Butter
Parsley

In a large pot, put the ham and enough water to cover, and bring to boil.
Boil the Ham for about an hour.
Place a steamer pot on top of the ham pot, and put the clean, unpeeled potatoes in it, and cover.
Steam the Potatoes for about 1/2 an hour until soft.
Remove the Potatoes, peel, and mash by hand with 1 stick of Butter.
Put the Parsnip, Turnip, and Brussle Sprouts into the steamer pot, cover, and steam 20 minutes.
Remove all the Veggies, Peel the Parsnip and Turnip, and mash them into the Potatoes.
Chop up the Brussle Sprouts, and turn them into the Potatoes.
Remove the Ham and chop it into tiny pieces, discarding fat as you go.
Add the Ham into the Potatoes, turn to incorporate, sprinkle with Parsley & Pepper.
Serve hot as a side dish for St. Patty's Day.

Tip: Use the stock that has been generated, it's too good to throw away.