Leftover Corned Beef Food

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LEFTOVER CORNED BEEF BREAKFAST HASH



Leftover Corned Beef Breakfast Hash image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon canola oil, plus more for cooking the eggs
1/2 cup finely diced red or orange bell pepper
1/2 cup thinly sliced mushrooms
1/4 cup finely diced red onion
1 clove garlic, finely minced
4 ounces leftover cooked corned beef, cut into 1/2-inch pieces
4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces
Kosher salt and freshly cracked black pepper
2 tablespoons thinly sliced scallions, plus more for garnish
4 large eggs

Steps:

  • In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
  • In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
  • Put the hash on a plate and top with the eggs. Garnish with additional scallions.

LEFTOVER CORNED BEEF SANDWICH



Leftover Corned Beef Sandwich image

This is one of my Top 3 favorite sandwiches. My husband concocted this gem after St. Patrick's Day 2004. Since then, we've been known to buy a whole corned beef just for the purpose of making these sandwiches. The prep time does not include time to actually make the corned beef or bread.

Provided by Annie H

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches

Number Of Ingredients 3

2 small ciabatta
6 ounces leftover corned beef
2 ounces provolone cheese, deli sliced

Steps:

  • For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches).
  • For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia.
  • Slice both loaves of bread horizontally, like a sandwich.
  • Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves.
  • Arrange cheese to cover the meat.
  • We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy.
  • Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread.
  • (the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy!
  • We don't usually have sides of any kind for this meal, since the sandwich is a very good size.

Nutrition Facts : Calories 312.9, Fat 23.7, SaturatedFat 10.2, Cholesterol 102.9, Sodium 1212.2, Carbohydrate 1, Sugar 0.2, Protein 22.7

LEFTOVER CORNED BEEF HASH



Leftover Corned Beef Hash image

So... it's the day after St. Patrick's and you're running a little short on time before you have to go out for the day. Not to worry! Here's a recipe for leftover corned beef hash that you can have ready in about half an hour and will fill up your belly at least until lunch!

Provided by The Kitchen Alchemist

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons vegetable oil
5 red potatoes, peeled and sliced 1/4-inch thick
1 pound cooked corned beef, sliced 1-inch thick
salt and ground black pepper to taste
2 eggs, or more to taste

Steps:

  • Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
  • Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 43 g, Cholesterol 193.1 mg, Fat 30.9 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 1372.6 mg, Sugar 2.8 g

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