Genius Ways to Make Use of All That Corned Beef

On the green-as-can-be holiday of St. Patrick’s Day, many of us consider eating corned beef to be as mandatory as drinking green-tinted beer and attending St. Paddy’s Day parades. But what do you do if you’re lucky enough to have corned beef leftovers?

Especially if you’ve invested hours in making your own meat at home, you better bet that your efforts should stretch way beyond March 17. Luckily, future iterations of this salt-cured staple do wonders even after the holiday has passed, with the deli-counter meat bringing a robust, salty flavor to everything it joins.

Forgo pepperoni and use corned beef as a pizza topping.

Instead of digging into a plateful of corned beef, cabbage and potatoes with a fork and knife, pile those ingredients over yeasty homemade dough for Corned Beef and Cabbage Pizza (pictured above). Top it with a triple threat of Monterey Jack, Parmesan and mozzarella for a cheesy and creative post-holiday slice.

GreenWIngsHummusRoll_01.tif

GreenWIngsHummusRoll_01.tif

Green bites on a green plate

Make cabbage rolls instead of lettuce wraps.

Wrap up corned beef, whole-grain mustard, fresh herbs and a dab of mayo inside cabbage leaves for Corned Beef and Cabbage Rolls that work as an appetizer or easy-to-eat lunch. Unlike traditional stuffed cabbage, the savoy cabbage leaves used in this recipe are just boiled so they soften, but then they’re run under cool water so each bite is crunchy and refreshing.

Churn out some old-fashioned corned beef hash.

Perhaps the most well-known way to repurpose leftover corned beef is in the form of hash, a diner favorite in which the salty meat is fried with potatoes, spices and oftentimes veggies. Go for a more elegant encore with Food Network Kitchen’s Corned Beef Hash with Poached Eggs: boiled red-skinned potatoes that are fried with corned beef and whole-grain mustard, then topped with gorgeously poached eggs.

CORNED BEEF HASH BROWN CASSEROLE Food Network Kitchen Food Network Vegetable Oil, Potatoes Tots, Yellow Onion, Red Bell Pepper, Green Bell Pepper, Kosher Salt, Black Pepper, Sliced Deli Corned Beef, Eggs, Milk, Dry Mustard, Hot Sauce, Cheddar Cheese

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Pile it into a casserole dish.

There is nothing quite like the sight of a golden, bubbling breakfast casserole leaving the oven in the morning. Put your leftover corned beef to work in a one-dish Corned Beef Hash Brown Casserole that piles the salted meat together with crispy potato tots and sauteed peppers and onions in an eggy, cheesy bake. This is corned beef hash at its very heartiest.

CORNED_BEEF_SOUP_009.tif

CORNED_BEEF_SOUP_009.tif

Food Stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Simmer it into a soup.

Stew potatoes, barley and veggies in a savory, beefy broth for Corned Beef and Cabbage Soup that reinvigorates the leftover deli meat with every spoonful. With just 15 minutes of prep time, this easy soup is your best bet for putting any St. Paddy’s Day hangover to rest.

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