What are the best leftover corned beef recipes?

The best leftover corned beef recipes include classic corned beef hash, Reuben sandwiches, corned beef tacos, and even Irish-style boxty pancakes. These recipes focus on adding texture and acidity to balance the richness of the meat.

How long does cooked corned beef last in the fridge?

Cooked corned beef can be safely stored in the refrigerator for 3 to 4 days. For the best quality in leftover corned beef recipes, ensure it is stored in an airtight glass container.

Can you freeze leftover corned beef?

Yes, you can freeze leftover corned beef for up to 2-3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag to prevent freezer burn. Thaw in the fridge before using in recipes.

How do you make corned beef hash crispy?

To get a crispy hash, use a cast-iron skillet and avoid over-crowding the pan. Let the potatoes sit undisturbed for several minutes to form a crust before stirring, and ensure ingredients like sauerkraut are squeezed dry.

Leftover corned beef recipes: 7 Creative Ways to Use

Name: Cheesy Reuben Leftover Corned Beef Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American/Irish-American
Ingredients: 3 cups cooked corned beef, diced; 3 cups Yukon Gold potatoes, diced into 1/2-inch cubes; 1 cup sauerkraut, drained and squeezed dry; 1 medium yellow onion, finely diced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup shredded Swiss cheese; 1/4 cup Russian or Thousand Island dressing (for drizzling); Salt and black pepper to taste; Fresh parsley for garnish; 4 large eggs (optional, for serving)

Ingredients

Scale

3 cups cooked corned beef, diced
3 cups Yukon Gold potatoes, diced into 1/2-inch cubes
1 cup sauerkraut, drained and squeezed dry
1 medium yellow onion, finely diced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup shredded Swiss cheese
1/4 cup Russian or Thousand Island dressing (for drizzling)
Salt and black pepper to taste
Fresh parsley for garnish
4 large eggs (optional, for serving)

Instructions

Step 1: Heat the butter and olive oil in a large cast-iron skillet over medium-high heat until the butter is foamy.
Step 2: Add the diced onions to the skillet and sauté for 3-4 minutes until they become translucent and slightly golden.
Step 3: Spread the diced potatoes in an even layer in the skillet. Season lightly with salt (remember the beef is salty) and pepper. Cook undisturbed for 5-7 minutes to allow a crust to form.
Step 4: Flip the potatoes and continue cooking for another 5 minutes until they are tender and browned on most sides.
Step 5: Stir in the diced leftover corned beef and the drained sauerkraut. Press the mixture down with a spatula and cook for 5 minutes, allowing the beef to crisp up.
Step 6: Sprinkle the shredded Swiss cheese over the top of the hash. Cover the skillet with a lid for 1-2 minutes until the cheese is completely melted.
Step 7: If serving with eggs, fry them in a separate pan to your desired doneness (sunny-side up is recommended).
Step 8: Drizzle the hash with Russian dressing, garnish with fresh parsley, and serve immediately with the eggs on top.

Notes

Ensure the sauerkraut is very dry before adding it to the pan to maintain the crispiness of the potatoes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dishes
Cuisine: American/Irish-American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 3g
Sodium: 1150mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 95mg

Keywords: leftover corned beef recipes, corned beef hash, reuben hash, st patricks day leftovers, skillet breakfast

Ingredients

Instructions

Notes

Nutrition

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