Corned beef is one of our favorite dishes for St. Patrick’s Day but preparing one that’s tender and juicy is truly a labor of love. Even if you buy a brisket that’s already cured (and save yourself lots and lots of brining time) you’ll still need several hours to cook it. Unless you’re feeding a crowd on March 17th you’re going to have some leftovers—but that’s one of the best reasons to cook your own. Corned beef is the perfect addition to everything from soups and sandwiches to casseroles and quiche, which means that you’ll have no problem using up your extras. And, you’ll find that whatever you add it to ends up even more delicious as a result. Case in point? This make-ahead casserole that’ll remind you of a Western omelet, supercharged with crispy potato tots and savory corned beef.

Spice up your basic meatloaves by adding some ultra-flavorful corned beef into the mix. This recipe calls for deli-sliced beef, but you can just as easily chop up leftover pieces if you cooked a whole corned beef brisket the day before.

Give your leftover corned beef a crispy upgrade by pressing it into waffle form for golden edges and tender bites. It’s a fun, brunch-worthy way to transform holiday extras into something totally craveable.

Turn leftover corned beef into a crispy, golden appetizer by wrapping it up with cabbage and frying until perfectly crunchy.

Move over, bacon! Roasted Brussels sprouts get a simple, new twist with the addition of chopped corned beef and crushed coriander seeds.

Jeff turns packaged cheese pierogies into a meal that will feed the whole family by adding chopped corned beef, sauerkraut and a simple, homemade, creamy dressing.

There’s no better way to use up extra corned beef than in a Reuben. This quick-and-simple dip plays to all the flavors of the classic sandwich — but makes enough for the whole family to share.

When you cook a roast, there’s no simpler way to use up extra meat the next day than by tossing it between some bread for a sandwich. When it comes to corned beef, reach for a loaf of marbled rye — and some Swiss cheese!

This five-star recipe requires a bit of work but trust us, it’s worth it. The pie takes advantage of a classic flavor combo (corned beef and cabbage) all while using up a lot of extras that are sitting around your refrigerator.

The flavors of seasoned beef and cabbage really take potato gnocchi to the next level. The fact that this crowd-pleasing dinner for four can also use up your leftover corned beef? That’s just a bonus.

Savory leftover corned beef is right at home with cabbage, eggs and a buttery pie crust in Ree’s easy any-meal quiche. Like bacon and eggs — but better!