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