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Recipes Using Leftover Corned Beef

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Stuffed Green Peppers With Corn Bread

Take that leftover corned beef and make another delicious meal. This page contains recipes using leftover corned beef.

Solutions: Recipes Using Leftover Corned Beef

Read and rate the best solutions below by giving them a "thumbs up".

Recipe: Delicious Reuben Dip

I had a few pounds of prepared corned beef left over from St. Patricks Day this year and we quickly got tired of the same old Hot Reuben Sandwich. We are loving this Reuben dip! Try it with chips, pretzels, or pumpernickel squares.

Ingredients:

  • 8 oz. cream cheese, softened
  • 1 1/2 cups (6 oz.) shredded Swiss cheese
  • 6 oz. corned beef, chopped
  • 1/2 cup Thousand Island dressing
  • 1/2 cup drained sauerkraut

Directions:

Preheat oven to 400 degrees F.

Mix together cream cheese, 1 cup of the Swiss cheese, Thousand Island and corned beef. Spread in a pie plate. Top with the sauerkraut and the remaining 1/2 cup of Swiss cheese.

Bake for 15 minutes. Serve hot with chips or bread of your choice.

By attosa from Los Angeles, CA

Recipe: Healthy Corned Beef Hash

Most Corned Beef Hash recipes are loaded with fat and very little nutritional value. This is not only tasty when you make it, but even better the next day - that is if there is any left!

Ingredients:

  • 1 lb. lean deli corned beef, diced -ask the person behind the counter to slice it into two 1/2 pound chunks, not slices
  • 3 or 4 red potatoes, diced - I leave the skin on for flavor and vitamins
  • 1 butternut squash, peeled and diced - depending on how many you are feeding, you may need two or three
  • 1 sweet onion, diced - during Spring, I love the Vidialla sweet, otherwise I like to use a red or white onion
  • olive oil
  • salt and pepper to taste
  • green onion

Directions:

Place about 1 or 2 tablespoons of olive oil in the bottom of a large frying pan that has a lid. Place over medium heat

Add the potatoes and squash into the frying pan. Stir the squash and potatoes to cover with oil. Season with salt and pepper (be careful with the salt, as the corned beef can be salty). Add onion

Cover pan and continue to cook, stirring occasionally, until the potatoes and squash are at desired consistency. Add corned beef and gently heat. Taste for possible re-season

Serve with eggs. I also like to place some cheese over the hash before I place the eggs on top. Sprinkle with green onion.

Servings: 4 - 6
Time:15 Minutes Preparation Time
30 Minutes Cooking Time

By oneweirdangel from Indianapolis, IN

Recipe: Egg and Corned Beef Stack

This is the perfect way to use up leftover corned beef too. My husband and son love this.

Ingredients:

  • 2 (12 oz) cans corned beef
  • 2 cans condensed cream of mushroom soup
  • 1/4 cup instant minced onion
  • 8 slices bread, toasted
  • 8 eggs poached
  • paprika

Directions:

Combine corned beef with soup and onion. Heat ingredients thoroughly. Pour over slices of toast. Top with poached eggs. Sprinkle with paprika. Serves 8.

By Sandy from Graettinger, IA

Recipe: Corned Beef Hash

This is an easy pleaser. Boil potatoes, carrots and an onion until tender, add a can of corned beef and salt and pepper. Mash ingredients together, put butter on top and put in oven 350 degrees F for 45 minutes, cheap and filling.

By Diane from Ontario, Canada

Recipe: Corned Beef Patties

Ingredients

  • 1 cup soft bread crumbs
  • 3 Tbsp. warm milk
  • 1 lb. corned beef
  • 2 eggs
  • 2 Tbsp. grated Parmesan cheese
  • grated rind of 1/2 lemon
  • flour
  • 1/4 cup butter
  • 1 Tbsp. oil
  • lemon wedges
  • sprigs of parsley

Directions

Soak 1/4 cup bread crumbs in the milk. Cut off any excess fat from the edge of the corned beef and discard. Mash beef in a bowl with a fork, then add squeezed out bread crumbs, one egg, the cheese and lemon rind. Mix well. With well floured hands, make patties from the mixture, then coat with flour. Lightly beat remaining egg. Using two forks, dip the patties into the beaten egg, then into remaining bread crumbs. Heat butter and oil in a large skillet. Add the patties and cook over a moderate heat until brown on both sides. Remove from pan and drain on paper towels. Garnish with lemon wedges and parsley.

By Robin from Washington, IA

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