Beyond the Hash: Creative Leftover Corned Beef Recipes
So, you’ve enjoyed a hearty St. Patrick’s Day feast, or maybe just a delicious corned beef dinner. But now you’re staring down a fridge full of leftover corned beef. Don’t let it go to waste! While corned beef hash is a classic for a reason, there’s a whole world of culinary possibilities waiting to be unlocked. This post is your guide to transforming that leftover corned beef into exciting and satisfying meals. We’ll start with the traditional hash and then venture into some more adventurous territory. Get ready to reinvent your leftovers!
The Quintessential Corned Beef Hash
Let’s begin with the undisputed champion of corned beef leftovers: corned beef hash. It’s simple, comforting, and endlessly adaptable. The key to great hash is achieving that perfect balance of crispy edges and tender interiors. Here’s how to master it:
Ingredients:
* 2 tablespoons olive oil or butter
* 1 medium onion, chopped
* 2 cups cooked corned beef, diced
* 2 cups cooked potatoes, diced (Yukon Gold or Russet work well)
* 1/2 cup beef broth (optional, for added moisture)
* Salt and pepper to taste
* Optional additions: chopped bell peppers, garlic, Worcestershire sauce, hot sauce, fresh herbs (parsley, thyme)
* Eggs for frying (optional, but highly recommended!)
Instructions:
1. Prepare the Ingredients: Dice the cooked corned beef and potatoes into roughly the same size pieces. This ensures even cooking. Chop the onion finely. If using any optional additions like bell peppers or garlic, prepare those as well.
2. Sauté the Aromatics: Heat the olive oil or butter in a large skillet (cast iron is ideal for achieving maximum crispiness) over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. If using garlic, add it during the last minute of sautéing to prevent burning.
3. Add the Corned Beef and Potatoes: Add the diced corned beef and potatoes to the skillet. Spread them out in a single layer as much as possible. This encourages browning. Don’t overcrowd the pan; if necessary, cook in batches.
4. Crisp it Up: Let the mixture cook undisturbed for several minutes, allowing the bottom layer to brown and crisp. Use a spatula to gently flip sections of the hash, ensuring that all sides get some contact with the hot skillet. If the hash seems dry, add a splash of beef broth to the pan.
5. Season and Customize: Season the hash with salt and pepper to taste. This is also the time to add any optional ingredients like chopped bell peppers, Worcestershire sauce, or hot sauce. Stir to combine.
6. Continue Cooking: Continue cooking, flipping occasionally, until the hash is heated through and nicely browned all over. This usually takes about 10-15 minutes.
7. Fry the Eggs (Optional but Recommended): While the hash is cooking, fry the eggs to your liking. Sunny-side up or over-easy are classic choices, allowing the yolk to run over the hash and add extra richness.
8. Serve and Enjoy: Serve the corned beef hash hot, topped with a fried egg (if desired) and a sprinkle of fresh herbs. Enjoy!
Tips for Perfect Corned Beef Hash:
* Use Cooked Potatoes: Pre-cooked potatoes are essential for achieving the right texture. Raw potatoes will take too long to cook and may result in a mushy hash.
* Don’t Overcrowd the Pan: Overcrowding prevents proper browning. Cook in batches if necessary.
* Let it Brown: Resist the urge to stir the hash too frequently. Allow it to sit undisturbed for several minutes at a time to develop a crispy crust.
* Adjust the Seasoning: Corned beef can be quite salty, so taste the hash before adding more salt. You may also want to add a pinch of sugar to balance the flavors.
* Add an Acid: A splash of vinegar or lemon juice can brighten up the hash and cut through the richness.
Beyond the Hash: Creative Corned Beef Recipes
Now that we’ve mastered the classic hash, let’s explore some more innovative ways to use leftover corned beef. These recipes are perfect for weeknight dinners or weekend brunches.
1. Corned Beef Reuben Sandwich
The Reuben is an iconic sandwich, and using leftover corned beef makes it even easier to prepare. Forget those deli slices – the texture of home-cooked corned beef elevates this sandwich to a whole new level.
Ingredients:
* Rye bread
* Leftover corned beef, thinly sliced
* Sauerkraut, drained
* Swiss cheese slices
* Russian or Thousand Island dressing
* Butter (for grilling)
Instructions:
1. Assemble the Sandwich: Spread Russian or Thousand Island dressing on both slices of rye bread. Layer one slice with Swiss cheese, corned beef, sauerkraut, and another slice of Swiss cheese. Top with the other slice of bread.
2. Grill the Sandwich: Butter the outside of both slices of bread. Heat a skillet or griddle over medium heat. Place the sandwich in the skillet and grill for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
3. Serve and Enjoy: Cut the Reuben in half and serve immediately. Enjoy with a side of pickles or potato chips.
Tips for the Best Reuben:
* Use Good Quality Rye Bread: The bread is the foundation of the Reuben, so choose a flavorful and sturdy rye bread.
* Drain the Sauerkraut Well: Excess moisture will make the sandwich soggy. Squeeze out as much liquid as possible before adding it to the sandwich.
* Don’t Overfill the Sandwich: Too much filling will make it difficult to grill and eat. Aim for a balanced ratio of ingredients.
* Press the Sandwich While Grilling: Using a spatula or panini press to press the sandwich while grilling will help it cook evenly and create a crispy crust.
2. Corned Beef and Cabbage Egg Rolls
This fusion dish takes the classic corned beef and cabbage and transforms it into a fun and flavorful appetizer or snack. The crispy egg roll wrappers add a satisfying crunch that perfectly complements the savory filling.
Ingredients:
* Leftover corned beef, shredded or finely diced
* Cooked cabbage, chopped
* Onion, finely chopped
* Carrot, shredded
* Egg roll wrappers
* Egg, beaten (for sealing the egg rolls)
* Vegetable oil, for frying
* Optional dipping sauce: Spicy mustard, sweet chili sauce, or Russian dressing
Instructions:
1. Prepare the Filling: In a large bowl, combine the shredded corned beef, chopped cabbage, chopped onion, and shredded carrot. Mix well.
2. Assemble the Egg Rolls: Place an egg roll wrapper on a flat surface. Position it so that one corner is pointing towards you. Place a spoonful of the corned beef mixture in the center of the wrapper. Fold the bottom corner over the filling. Fold in the two side corners. Brush the top corner with beaten egg. Roll the egg roll up tightly, sealing the edge with the egg wash.
3. Fry the Egg Rolls: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
4. Serve and Enjoy: Serve the corned beef and cabbage egg rolls hot with your favorite dipping sauce.
Tips for Perfect Egg Rolls:
* Don’t Overfill the Egg Rolls: Overfilling will make them difficult to seal and they may burst during frying.
* Seal the Egg Rolls Tightly: Properly sealing the egg rolls will prevent the filling from leaking out during frying.
* Fry at the Right Temperature: Frying at the correct temperature will ensure that the egg rolls cook evenly and become crispy without burning.
* Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and result in soggy egg rolls.
3. Corned Beef Shepherd’s Pie
This comforting classic gets a St. Patrick’s Day makeover with the addition of corned beef. The savory corned beef filling is topped with a creamy mashed potato crust, creating a hearty and satisfying meal.
Ingredients:
* Leftover corned beef, diced
* Onion, chopped
* Carrot, diced
* Celery, diced
* Frozen peas
* Beef broth
* Worcestershire sauce
* Mashed potatoes (prepared according to your favorite recipe)
* Butter
* Milk or cream
* Salt and pepper to taste
Instructions:
1. Prepare the Filling: In a large skillet, melt butter over medium heat. Add the chopped onion, carrot, and celery and sauté until softened, about 5-7 minutes. Add the diced corned beef and cook for another 2-3 minutes. Stir in the frozen peas, beef broth, and Worcestershire sauce. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
2. Assemble the Shepherd’s Pie: Preheat oven to 375°F (190°C). Pour the corned beef filling into a baking dish. Spread the mashed potatoes evenly over the top of the filling. Dot the top with butter.
3. Bake the Shepherd’s Pie: Bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
4. Serve and Enjoy: Let the shepherd’s pie cool slightly before serving. Enjoy!
Tips for a Delicious Shepherd’s Pie:
* Use Good Quality Mashed Potatoes: Creamy and flavorful mashed potatoes are essential for a great shepherd’s pie. Use your favorite recipe or try adding some roasted garlic or herbs for extra flavor.
* Don’t Overcrowd the Filling: Make sure the filling is not too thick or it will take too long to heat through. Add more beef broth if needed.
* Brown the Mashed Potatoes: Dotting the top of the mashed potatoes with butter will help them brown nicely in the oven.
4. Corned Beef Quesadillas
These quesadillas are a quick and easy way to use up leftover corned beef. They’re perfect for a light lunch or a casual dinner.
Ingredients:
* Flour tortillas
* Leftover corned beef, shredded
* Shredded cheddar or Monterey Jack cheese
* Optional additions: Chopped onions, bell peppers, or jalapeños
* Sour cream or salsa, for serving
Instructions:
1. Assemble the Quesadillas: Sprinkle shredded cheese over one half of a tortilla. Top with shredded corned beef and any optional additions. Fold the other half of the tortilla over the filling.
2. Cook the Quesadillas: Heat a skillet or griddle over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
3. Serve and Enjoy: Cut the quesadilla into wedges and serve with sour cream or salsa.
Tips for Easy Quesadillas:
* Use Pre-Shredded Cheese: This will save you time and effort.
* Don’t Overfill the Quesadillas: Overfilling will make them difficult to fold and cook evenly.
* Press the Quesadillas While Cooking: This will help the cheese melt and the tortilla crisp up.
5. Corned Beef Breakfast Burrito
Kickstart your day with a hearty breakfast burrito filled with corned beef, eggs, and your favorite breakfast fixings.
Ingredients:
* Large flour tortillas
* Scrambled eggs
* Leftover corned beef, diced
* Shredded cheese (cheddar, Monterey Jack, or a blend)
* Diced potatoes (cooked)
* Optional additions: Salsa, avocado, sour cream, hot sauce
Instructions:
1. Warm the Tortilla: Briefly warm the flour tortilla in a dry skillet or microwave to make it more pliable. This will prevent it from tearing when you roll the burrito.
2. Assemble the Burrito: Lay the warmed tortilla flat. In the center, layer scrambled eggs, diced corned beef, shredded cheese, and diced potatoes. Add any optional ingredients like salsa, avocado, or sour cream.
3. Roll the Burrito: Fold in the sides of the tortilla over the filling. Then, fold the bottom up and over the filling. Finally, roll the burrito tightly from the bottom to the top, tucking in the sides as you go.
4. Optional: Sear the Burrito: For a crispy exterior, you can sear the assembled burrito in a lightly oiled skillet for a minute or two per side until golden brown. This step is optional, but it adds a nice textural element.
5. Serve and Enjoy: Serve the corned beef breakfast burrito immediately. Enjoy!
Tips for a Great Breakfast Burrito:
* Don’t Overfill the Burrito: Overfilling will make it difficult to roll and eat without making a mess. Start with a moderate amount of each ingredient.
* Warm the Tortilla: A warmed tortilla is essential for preventing tearing during rolling.
* Roll Tightly: A tightly rolled burrito will hold its shape better and prevent the filling from spilling out.
* Customize with Your Favorite Toppings: Feel free to add any of your favorite breakfast toppings, such as salsa, avocado, sour cream, or hot sauce.
Conclusion
Leftover corned beef is a culinary gift that keeps on giving. From the classic corned beef hash to more adventurous dishes like egg rolls and shepherd’s pie, the possibilities are endless. Don’t be afraid to experiment and get creative in the kitchen. With a little imagination, you can transform your leftovers into delicious and satisfying meals that everyone will enjoy. So, the next time you have leftover corned beef, don’t just reach for the same old recipe. Try one of these creative ideas and discover a whole new world of corned beef possibilities! Happy cooking!