LEFTOVER CORNED BEEF RECIPES RECIPES

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CORNED BEEF HASH RECIPE | FOOD NETWORK



Corned Beef Hash Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

Steps:

  • Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
  • Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
  • Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

CORNED BEEF AND CABBAGE SOUP RECIPE | SOUTHERN LIVING



Corned Beef and Cabbage Soup Recipe | Southern Living image

Turn leftover Saint Patrick's Day corned beef and cabbage into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper. To make this soup without leftovers, use store-bought corned beef (choose a piece about 1 inch thick) and pre-boil the cabbage, potatoes, and carrots until tender, 10 to 15 minutes.

Provided by Southern Living

Categories     Soup

Total Time 30 minutes

Yield Serves 8

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 4 stalks)
2 teaspoons minced garlic (from 2 garlic cloves)
1 teaspoon caraway seeds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
8 cups beef broth
2 cups chopped cooked cabbage
2 cups chopped cooked Yukon Gold potatoes
2 cups chopped cooked carrots
1 pound shredded cooked corned beef
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
Malt vinegar

Steps:

  • Heat oil and butter in a large Dutch oven over medium-high. Add onion and celery; cook until translucent, 5 minutes. Add garlic, caraway seeds, salt, and pepper; cook until fragrant, 1 minute. Add bay leaves and broth; bring to a boil over high. Reduce to medium-low.
  • Stir in cooked cabbage, potatoes, carrots, and beef; cook until hot, 15 minutes. Remove bay leaves; discard. Stir in dill and parsley. Serve with vinegar on the side.

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