18 Delicious Leftover Corned Beef Recipes Creative

Oh, the joys of leftover corned beef! Whether it’s the day after St. Patrick’s Day or you’ve simply cooked up a storm, we’ve got you covered with 18 creative and mouthwatering ways to transform those leftovers into something spectacular. From quick dinners to comfort food classics, these recipes are sure to inspire your next meal. Keep reading to discover how to give your corned beef a delicious second life!

Corned Beef Hash

Zesty and hearty, corned beef hash is the ultimate comfort food that turns leftovers into something spectacular. You’ll love how the crispy potatoes and savory beef come together in this simple, satisfying dish.

Ingredients

• 2 cups cooked corned beef, chopped (leftovers work great)
• 3 cups potatoes, diced into 1/2-inch pieces (Yukon Golds are ideal for their creaminess)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

1. Heat a large skillet over medium heat and add the butter, letting it melt until it starts to foam slightly.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to develop a golden crust.
3. Stir the potatoes, then add the diced onion. Cook for another 5 minutes, stirring occasionally, until the onions are translucent and the potatoes are tender.
4. Mix in the chopped corned beef, salt, and pepper. Press the mixture down with a spatula to compact it slightly. Cook for 10 minutes without stirring to allow the bottom to crisp up.
5. Flip sections of the hash over with the spatula to crisp the other side, cooking for another 5 minutes.
6. Remove from heat and garnish with fresh parsley before serving.

Crispy on the outside and tender inside, this corned beef hash is a flavor-packed breakfast or brunch option. Try topping it with a fried egg for an extra layer of richness, or serve it alongside toasted rye bread for a complete meal.

Corned Beef and Cabbage Soup

This Corned Beef and Cabbage Soup is the ultimate comfort food for those chilly evenings. You’ll love how the flavors meld together, creating a hearty and satisfying meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 1 lb corned beef, chopped (pre-cooked)
• 3 cups cabbage, shredded
• 2 carrots, sliced
• 2 potatoes, diced
• 1 tsp thyme (dried, adjust to taste)
• 1 bay leaf
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Pour in beef broth, bringing the mixture to a gentle boil.
4. Stir in chopped corned beef, shredded cabbage, sliced carrots, and diced potatoes.
5. Add thyme and bay leaf, then reduce heat to low. Simmer for 20 minutes, or until vegetables are tender.
6. Season with salt and pepper to taste before serving.

Enjoy the rich, savory flavors of this soup, with the cabbage adding a slight crunch. Serve it with a slice of crusty bread for dipping, making every spoonful even more delightful.

Corned Beef Fried Rice

Unbelievably easy and packed with flavor, this corned beef fried rice is your next go-to for a quick, satisfying meal. You’ll love how the salty, savory corned beef pairs perfectly with the fluffy rice and crisp veggies.

Ingredients

• 2 cups cooked white rice (day-old works best)
• 1 cup corned beef, chopped (leftovers are perfect)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tbsp soy sauce (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup green onions, sliced (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Add the diced onions and carrots to the skillet. Cook for 3-4 minutes, stirring occasionally, until the veggies start to soften.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Push the veggies to one side of the skillet. Pour the beaten eggs into the other side and scramble them until fully cooked, about 2 minutes.
5. Add the chopped corned beef to the skillet. Stir everything together and cook for 2 minutes to heat the beef through.
6. Add the cooked white rice to the skillet. Break up any clumps with a spatula and mix well with the other ingredients.
7. Drizzle the soy sauce over the rice and sprinkle with black pepper. Stir-fry for another 3-4 minutes, ensuring everything is evenly combined and heated.
8. Garnish with sliced green onions before serving.

You’ll notice the rice has a perfect balance of textures—crispy edges from the skillet, tender grains, and little bursts of salty corned beef. Try topping it with a fried egg for an extra indulgent twist!

Corned Beef and Potato Pancakes

Alright, let’s dive into making these hearty Corned Beef and Potato Pancakes. You’re going to love how they bring together the savory goodness of corned beef with the comforting texture of potato pancakes.

Ingredients

• 2 cups shredded corned beef (packaged or leftover, chopped finely)
• 3 cups grated potatoes (squeeze out excess moisture for crispier pancakes)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 large eggs (beaten, helps bind the pancakes)
• 1/4 cup milk (any kind, adds moisture)
• 1 tbsp vegetable oil (or any neutral oil, for frying)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, mix the shredded corned beef, grated potatoes, flour, eggs, milk, salt, and pepper until well combined.
2. Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon to form pancakes.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if making in batches.
6. Repeat with the remaining mixture, adding more oil to the skillet as needed.

Out of the skillet, these pancakes are irresistibly crispy on the outside and tender inside, with the corned beef adding a salty, meaty punch. Serve them with a dollop of sour cream or applesauce for a delightful contrast.

Corned Beef Reuben Sandwich

Alright, let’s dive into making a classic Corned Beef Reuben Sandwich that’s packed with flavor and perfect for any day of the week. You’re going to love how the tangy sauerkraut and creamy Russian dressing come together with the hearty corned beef and melted Swiss cheese.

Ingredients

• 8 slices rye bread (toasted for extra crunch)
• 1 lb corned beef, thinly sliced (ask your deli to slice it for you)
• 1 cup sauerkraut, drained (squeeze out excess liquid for less sogginess)
• 1/2 cup Russian dressing (homemade or store-bought)
• 4 slices Swiss cheese (feel free to add more if you’re a cheese lover)
• 2 tbsp unsalted butter, softened (for grilling the sandwich)

Instructions

1. Preheat a large skillet or griddle over medium heat (about 350°F) to ensure even cooking.
2. Spread Russian dressing on one side of each slice of rye bread. This acts as your flavor base.
3. Layer corned beef, sauerkraut, and Swiss cheese on half of the bread slices. Tip: Distribute the ingredients evenly to avoid overstuffing.
4. Top with the remaining bread slices, dressing side down, to form sandwiches.
5. Butter the outside of each sandwich lightly but evenly. This ensures a golden, crispy exterior.
6. Place sandwiches in the skillet. Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese starts to melt. Tip: Press down gently with a spatula for even browning.
7. Remove from heat and let sit for a minute before cutting. This helps the sandwich hold together better.

Mmm, the result is a sandwich with a perfect balance of textures—crispy on the outside, tender and juicy on the inside. Serve it with a side of pickles or potato chips for that extra crunch, or enjoy it as is for a satisfying meal.

Corned Beef and Cheese Quesadilla

Got a hankering for something hearty and cheesy? You’re in luck because this Corned Beef and Cheese Quesadilla is about to become your new go-to. It’s crispy, melty, and packed with flavor—perfect for any meal of the day.

Ingredients

• 2 cups shredded corned beef (leftovers work great!)
• 1 cup shredded cheddar cheese (or mix it up with Monterey Jack)
• 4 large flour tortillas (burrito-size for extra filling)
• 2 tbsp butter (or any neutral oil for frying)
• 1/2 cup diced onions (optional, for extra crunch)
• 1/4 cup sour cream (for serving, adjust to taste)

Instructions

1. Heat a large skillet over medium heat (about 350°F).
2. Butter one side of a tortilla and place it butter-side down in the skillet.
3. Sprinkle half of the cheese on the tortilla, followed by the corned beef and onions if using.
4. Top with the remaining cheese and another tortilla, buttering the top side.
5. Cook for 3-4 minutes until the bottom is golden brown, then flip carefully.
6. Cook the other side for another 3-4 minutes until crispy and the cheese is melted.
7. Remove from the skillet and let it sit for a minute before cutting into wedges.
8. Serve with sour cream on the side for dipping.

Buttery, crispy tortillas give way to a gooey, savory filling that’s downright addictive. Try serving these quesadillas with a side of pickled jalapeños for an extra kick!

Corned Beef Shepherd’s Pie

Looking for a twist on the classic shepherd’s pie? This corned beef version is hearty, flavorful, and perfect for using up leftovers. You’ll love how the savory meat pairs with the creamy mashed potatoes.

Ingredients

• 2 cups cooked corned beef, chopped (leftovers work great)
• 1 cup frozen peas and carrots (no need to thaw)
• 1/2 cup beef broth (low-sodium preferred)
• 1 tbsp Worcestershire sauce (adds depth)
• 4 cups mashed potatoes (homemade or store-bought)
• 1/2 cup shredded cheddar cheese (for topping)
• 1 tbsp butter (for greasing the dish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with butter.
2. In a skillet over medium heat, combine the chopped corned beef, peas and carrots, beef broth, and Worcestershire sauce. Cook for 5 minutes, stirring occasionally, until heated through.
3. Spread the corned beef mixture evenly in the prepared pie dish.
4. Top with mashed potatoes, spreading them to cover the meat mixture completely.
5. Sprinkle shredded cheddar cheese over the mashed potatoes.
6. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let it cool for 5 minutes before serving to allow the filling to set.

Very satisfying with its creamy potato topping and savory corned beef filling, this dish is a comfort food winner. Try serving it with a side of pickled vegetables for a tangy contrast.

Corned Beef and Egg Breakfast Scramble

Got a morning that’s begging for something hearty and quick? This Corned Beef and Egg Breakfast Scramble is your answer. It’s packed with flavor, easy to whip up, and totally customizable to your taste.

Ingredients

• 1 tbsp butter (or any neutral oil)
• 1/2 cup diced corned beef (leftovers work great)
• 4 large eggs (room temperature for best results)
• 1/4 cup shredded cheddar cheese (adjust to taste)
• Salt and pepper (just a pinch of each)
• 1 green onion, sliced (for garnish, optional)

Instructions

1. Heat a non-stick skillet over medium heat and add the butter, letting it melt completely.
2. Add the diced corned beef to the skillet, stirring occasionally, until it’s lightly browned, about 2-3 minutes.
3. In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
4. Pour the eggs over the corned beef in the skillet. Let them sit for a few seconds before gently stirring with a spatula.
5. Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny, about 3-4 minutes.
6. Sprinkle the shredded cheddar cheese over the top and let it melt, about 1 minute.
7. Remove from heat and garnish with sliced green onions if desired.

Kickstart your day with this scramble’s creamy eggs and salty corned beef, a combo that’s irresistibly satisfying. Serve it with toast or wrap it in a tortilla for an on-the-go breakfast that doesn’t skimp on flavor.

Corned Beef Tacos

Out of all the ways to enjoy corned beef, turning it into tacos might just be the most fun. You get all that savory, salty goodness wrapped up in a soft tortilla with your favorite toppings—it’s a game-changer.

Ingredients

• 2 cups shredded corned beef (leftovers work great)
• 8 small flour tortillas (corn tortillas for a gluten-free option)
• 1 cup shredded cabbage (for crunch)
• 1/2 cup diced tomatoes (fresh is best)
• 1/4 cup sour cream (or Greek yogurt for a lighter option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp garlic powder (for extra flavor)

Instructions

1. Heat the olive oil in a large skillet over medium heat (about 350°F).
2. Add the shredded corned beef to the skillet, sprinkling with cumin and garlic powder. Stir to combine and heat through, about 5 minutes.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
4. Divide the warmed corned beef evenly among the tortillas.
5. Top each taco with shredded cabbage, diced tomatoes, and a dollop of sour cream.
6. Serve immediately, with extra toppings on the side for customization.

Just like that, you’ve got a meal that’s bursting with flavors and textures—tender beef, crisp cabbage, and creamy sour cream all in one bite. Try serving these tacos with a side of pickled jalapeños for an extra kick.

Corned Beef and Sauerkraut Pizza

Feeling adventurous in the kitchen? You’ve got to try this Corned Beef and Sauerkraut Pizza. It’s a quirky twist on classic flavors that somehow just works.

Ingredients

• 1 pre-made pizza dough (or homemade if you’re feeling ambitious)
• 1/2 cup tomato sauce (go for something with herbs already mixed in)
• 1 cup shredded mozzarella cheese (more if you’re a cheese lover)
• 1/2 cup corned beef, chopped (leftovers work great here)
• 1/2 cup sauerkraut, drained (squeeze out excess liquid for a crispier crust)
• 1 tbsp olive oil (for brushing the crust)
• 1 tsp caraway seeds (optional, but they add a nice crunch)

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that perfect crispy crust.
2. Roll out your pizza dough on a floured surface to about 12 inches. Tip: If the dough springs back, let it rest for 5 minutes before trying again.
3. Transfer the dough to a baking sheet or pizza stone. Brush the edges with olive oil for a golden finish.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle half the mozzarella over the sauce. This layer helps keep the toppings from making the crust soggy.
6. Distribute the corned beef and sauerkraut evenly over the cheese. Tip: Don’t overload the pizza; it cooks more evenly with fewer toppings.
7. Top with the remaining mozzarella and sprinkle caraway seeds if using.
8. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.

Zesty and tangy, this pizza is a flavor bomb with every bite. Serve it with a cold beer to cut through the richness, or slice it up for a game-day snack that’ll disappear fast.

Corned Beef Stuffed Peppers

Looking for a hearty meal that’s both easy to make and packed with flavor? These corned beef stuffed peppers are your answer, combining the savory taste of corned beef with the sweet crunch of bell peppers.

Ingredients

• 4 large bell peppers, any color (halved and seeds removed)
• 2 cups cooked corned beef, chopped (leftovers work great)
• 1 cup cooked white rice (or brown rice for a healthier option)
• 1/2 cup shredded cheddar cheese (plus extra for topping)
• 1/4 cup diced onions (sauté until soft for better flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup water (to keep peppers moist while baking)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, mix the chopped corned beef, cooked rice, cheddar cheese, sautéed onions, garlic powder, and black pepper until well combined.
3. Stuff each bell pepper half with the corned beef mixture, packing it tightly.
4. Place the stuffed peppers in the prepared baking dish and pour the water around them to prevent sticking and add moisture.
5. Cover the dish with aluminum foil and bake for 25 minutes. Tip: This helps the peppers soften perfectly.
6. Remove the foil, sprinkle additional cheddar cheese on top of each pepper, and bake uncovered for another 10 minutes, or until the cheese is bubbly and slightly golden.
7. Let the peppers cool for 5 minutes before serving. Tip: This allows the filling to set, making them easier to handle.

Perfectly tender peppers with a savory, cheesy filling make this dish a crowd-pleaser. Try serving them with a dollop of sour cream or a side of crusty bread for an extra touch of comfort.

Corned Beef and Bean Chili

Unbelievably hearty and packed with flavor, this corned beef and bean chili is your go-to for a comforting meal that’s easy to whip up. Perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb corned beef, chopped
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in chopped corned beef, cooking until slightly browned, around 3 minutes.
4. Mix in kidney beans, diced tomatoes, beef broth, chili powder, and cumin. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper, then simmer uncovered for another 10 minutes to thicken.

This chili turns out thick and rich, with the corned beef adding a unique twist to the classic bean chili. Serve it with a dollop of sour cream or over a baked potato for an extra comforting meal.

Corned Beef and Spinach Omelette

Got a hankering for something hearty yet simple to whip up? This corned beef and spinach omelette is your go-to for a satisfying meal any time of day. It’s packed with flavor and comes together in just minutes.

Ingredients

• 3 large eggs (room temperature blends better)
• 1/4 cup diced corned beef (pre-cooked, for convenience)
• 1/2 cup fresh spinach (roughly chopped, stems removed)
• 1 tbsp butter (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)
• 1 tbsp shredded cheddar cheese (optional, for extra richness)

Instructions

1. In a bowl, whisk the eggs with salt and pepper until fully blended.
2. Heat a non-stick skillet over medium heat (350°F) and melt the butter, swirling to coat the pan.
3. Add the spinach and corned beef to the skillet, sautéing for 1-2 minutes until the spinach wilts.
4. Pour the egg mixture over the fillings, tilting the pan to spread evenly.
5. Let cook undisturbed for 1-2 minutes until edges set, then gently lift edges to let uncooked egg flow underneath.
6. Sprinkle cheese on top if using, then fold the omelette in half with a spatula.
7. Cook for another 30 seconds to 1 minute until the cheese melts and the omelette is firm but still moist inside.

Rich in flavor and fluffy in texture, this omelette is a delightful mix of savory corned beef and fresh spinach. Serve it with a side of toast or a light salad for a complete meal that’s sure to impress.

Corned Beef and Macaroni Salad

Deliciously simple and satisfying, this corned beef and macaroni salad is the perfect dish for those days when you crave something hearty yet easy to whip up. You’ll love how the flavors come together, making it a hit at any gathering or a comforting meal at home.

Ingredients

• 2 cups elbow macaroni (or any small pasta you prefer)
• 1 cup diced corned beef (pre-cooked, from the deli section works great)
• 1/2 cup mayonnaise (adjust to taste)
• 1/4 cup sweet pickle relish (for a tangy twist)
• 1/4 cup diced red onion (soak in cold water for 5 minutes to mellow the flavor)
• 1 tbsp yellow mustard (or Dijon for extra kick)
• 1 tsp celery seed (adds a nice crunch and flavor)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, about 8 minutes.
2. Drain the macaroni and rinse under cold water to stop the cooking process. Let it cool completely.
3. In a large mixing bowl, combine the cooled macaroni, diced corned beef, mayonnaise, sweet pickle relish, diced red onion, yellow mustard, and celery seed.
4. Gently toss all the ingredients together until well combined. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

You’ll notice the salad has a creamy texture with a perfect balance of tangy and savory flavors. Try serving it on a bed of lettuce for a refreshing crunch or alongside some crusty bread for a more filling meal.

Corned Beef and Swiss Cheese Sliders

So, you’re looking for a crowd-pleaser that’s as easy to make as it is delicious? These corned beef and Swiss cheese sliders are your answer. Perfect for game day, parties, or just a cozy night in, they’re sure to be a hit.

Ingredients

• 1 package (12 count) Hawaiian sweet rolls (or any small, soft rolls)
• 1/2 lb thinly sliced corned beef (ask your deli to slice it thin)
• 6 slices Swiss cheese (cut in half to fit the rolls)
• 1/4 cup mayonnaise (or more, if you like it creamy)
• 2 tbsp Dijon mustard (adjust to taste)
• 1/4 cup unsalted butter, melted (for that golden finish)
• 1 tbsp Worcestershire sauce (for a bit of tang)
• 1 tsp onion powder (adds a nice depth of flavor)
• 1 tsp poppy seeds (optional, for a little crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the entire package of rolls in half horizontally, keeping them connected, and place the bottom half on the baking sheet.
3. Spread mayonnaise on the bottom half of the rolls, then layer the corned beef evenly over the mayo.
4. Place the Swiss cheese slices over the corned beef, then top with the other half of the rolls.
5. In a small bowl, mix the melted butter, Dijon mustard, Worcestershire sauce, and onion powder. Brush this mixture over the tops of the rolls, making sure to cover them evenly.
6. Sprinkle poppy seeds over the top if using, then cover loosely with aluminum foil.
7. Bake for 15 minutes, then remove the foil and bake for another 5 minutes or until the cheese is melted and the tops are golden brown.
8. Let the sliders cool for a couple of minutes before slicing them into individual sliders.

Buttery, cheesy, and packed with flavor, these sliders are irresistibly soft with a slight crunch from the poppy seeds. Serve them with a side of pickles or a simple salad for a complete meal that everyone will love.

Corned Beef and Lentil Stew

Zesty and hearty, this Corned Beef and Lentil Stew is your go-to comfort food for those chilly evenings. You’ll love how the flavors meld together, creating a dish that’s both satisfying and easy to whip up.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb corned beef, cut into chunks
• 1 cup dried lentils, rinsed
• 4 cups beef broth (low sodium preferred)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp thyme (dried or fresh)
• 1 bay leaf
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add corned beef chunks, browning on all sides, roughly 7 minutes.
4. Stir in rinsed lentils, beef broth, diced carrots, celery, thyme, and bay leaf.
5. Bring to a boil, then reduce heat to low, covering the pot.
6. Simmer for 45 minutes, or until lentils are tender and beef is fork-tender.
7. Remove bay leaf, season with salt and pepper to taste before serving.

Savory and rich, this stew boasts tender chunks of corned beef and perfectly cooked lentils. Serve it with a slice of crusty bread for dipping, or over a bed of mashed potatoes for an extra comforting meal.

Corned Beef and Colcannon

Alright, let’s dive into a dish that’s as comforting as it is flavorful. Imagine tender corned beef paired with creamy, buttery colcannon—it’s the kind of meal that feels like a hug on a plate.

Ingredients

• 2 lbs corned beef brisket (look for one with a good fat cap for extra flavor)
• 4 large potatoes, peeled and cubed (Yukon Golds work great for their creaminess)
• 1 small head of cabbage, thinly sliced (about 4 cups)
• 4 tbsp unsalted butter (or more, because why not?)
• 1/2 cup milk (whole milk makes it richer)
• Salt and pepper (adjust to taste, but don’t be shy)
• 2 green onions, sliced (for a bit of color and crunch)

Instructions

1. Place the corned beef brisket in a large pot and cover with water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2.5 hours, or until the meat is fork-tender.
2. While the beef cooks, boil the potatoes in salted water until soft, about 15 minutes. Drain well.
3. In the same pot, melt 2 tbsp of butter over medium heat. Add the cabbage and cook until wilted, about 5 minutes. Season with salt and pepper.
4. Mash the potatoes with the remaining butter and milk until smooth. Fold in the cooked cabbage and green onions. Keep warm.
5. Once the beef is done, let it rest for 10 minutes before slicing against the grain for maximum tenderness.

Generously serve slices of the corned beef over a mound of colcannon. The contrast between the savory, salty beef and the creamy, slightly sweet colcannon is unreal. Try topping it with a fried egg for an extra layer of deliciousness.

Corned Beef and Avocado Wrap

Kickstart your meal prep with this no-fuss corned beef and avocado wrap that’s as satisfying as it is simple to make. You’ll love the creamy avocado paired with the savory corned beef, all wrapped up in a soft tortilla for the perfect grab-and-go lunch.

Ingredients

• 1 cup corned beef, shredded (packed works too)
• 1 large avocado, sliced (ripe but firm)
• 2 large flour tortillas (10-inch, warm them for extra pliability)
• 1/4 cup mayonnaise (light or regular, or swap for Greek yogurt)
• 1 tbsp mustard (Dijon or yellow, adjust to taste)
• 1/2 cup lettuce, shredded (iceberg or romaine for crunch)
• 1/4 cup red onion, thinly sliced (soak in water to mellow the bite)

Instructions

1. Lay out the tortillas on a clean, flat surface.
2. Spread 2 tablespoons of mayonnaise evenly over each tortilla.
3. Dot each tortilla with 1/2 tablespoon of mustard, spreading lightly.
4. Divide the shredded corned beef evenly between the two tortillas, placing it in the center.
5. Arrange the avocado slices on top of the corned beef.
6. Sprinkle the shredded lettuce and red onion slices over the avocado.
7. Fold the sides of the tortilla inwards, then roll tightly from the bottom up to enclose the filling.
8. Cut each wrap in half diagonally for easier handling.

Now you’ve got a wrap that’s creamy, crunchy, and packed with flavor. Try serving it with a side of pickles or chips for an extra kick.

Conclusion

Outstanding options await in our roundup of 18 Delicious Leftover Corned Beef Recipes! Whether you’re craving comfort food or something new, these creative dishes transform leftovers into mouthwatering meals. We’d love to hear which recipe stole your heart—drop a comment below. Loved the roundup? Share the inspiration with fellow home cooks by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.