26 Tasty Leftover Corned Meat Delicious Ideas

Vibrant and versatile, that leftover corned meat in your fridge is about to become the star of your kitchen! Whether you’re craving quick weeknight dinners, comforting classics, or creative new twists, we’ve gathered 26 delicious ideas to transform those savory slices into mouthwatering meals. Get ready to be inspired—your next family favorite is just a scroll away!

Corned Beef Hash with Crispy Potatoes

Just now, as evening settles outside my window, I find myself craving the kind of comfort that only comes from transforming humble ingredients into something deeply satisfying. Journaling this recipe feels like preserving a quiet moment of culinary meditation, where each step unfolds with gentle purpose.

Ingredients

– 1 pound corned beef brisket, finely diced
– 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 1 large yellow onion, finely chopped
– 3 tablespoons clarified butter
– 2 tablespoons extra virgin olive oil
– 4 pasture-raised eggs, lightly beaten
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Place potato cubes in a medium saucepan and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 8 minutes until just tender when pierced with a knife.
3. Drain potatoes thoroughly in a colander and let steam evaporate for 5 minutes to ensure crispiness later.
4. Heat clarified butter and olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
5. Add potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
6. Flip potatoes using a thin metal spatula and cook for another 4 minutes until evenly browned.
7. Add chopped onion and cook for 3 minutes until translucent and fragrant.
8. Incorporate diced corned beef, distributing evenly throughout the potato-onion mixture.
9. Press mixture firmly with spatula to maximize surface contact with the skillet.
10. Cook undisturbed for 6 minutes to develop a deep caramelized crust on the bottom layer.
11. Flip sections of the hash carefully to redistribute while maintaining some crispy areas.
12. Create 4 wells in the hash mixture using the back of a spoon.
13. Pour lightly beaten eggs evenly into the wells and immediately reduce heat to low.
14. Cover skillet and cook for 4 minutes until egg whites are set but yolks remain slightly runny.
15. Remove from heat and sprinkle with freshly cracked black pepper, smoked paprika, and fresh parsley.
16. Serve directly from the skillet for maximum heat retention. Here, the contrast between crispy potato edges and tender corned beef creates a symphony of textures, while the rich egg yolk binds everything together in silky harmony. Consider topping with quick-pickled red onions for bright acidity that cuts through the richness, or serve alongside buttered rye toast for scooping up every last savory morsel.

Savory Corned Beef and Cabbage Soup

Lately, as the evenings grow crisper and the light fades earlier, I find myself drawn to the kitchen, seeking the kind of warmth that seeps deep into your bones. There’s a quiet comfort in preparing a meal that simmers for hours, filling the house with its patient, savory promise.

Ingredients

• 1 tablespoon cold-pressed extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound corned beef brisket, cut into ½-inch cubes
• 6 cups rich beef bone broth
• 2 large Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 3 medium carrots, cut into ¼-inch rounds
• 2 bay leaves
• ½ small head of green cabbage, cored and thinly sliced
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Heat the cold-pressed extra virgin olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook for 6-8 minutes, stirring occasionally, until the onion turns translucent and the edges just begin to caramelize.
3. Stir in the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
4. Add the cubed corned beef brisket and sear for 4-5 minutes, turning the pieces until they develop a golden-brown crust on all sides.
5. Pour in the rich beef bone broth, using a wooden spatula to scrape any browned bits from the bottom of the pot.
6. Add the cubed Yukon Gold potatoes, carrot rounds, and bay leaves.
7. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover, and simmer for 45 minutes.
8. After 45 minutes, stir in the thinly sliced cabbage and freshly cracked black pepper.
9. Cover and continue simmering for another 25-30 minutes until the cabbage is tender but still retains a slight bite.
10. Remove the pot from heat and discard the bay leaves.
11. Stir in the finely chopped fresh parsley just before serving.

Perfectly balanced between hearty and brothy, this soup offers tender potatoes that melt against the toothsome cabbage, while the corned beef provides pockets of salty richness. For a delightful contrast, serve it in shallow bowls with a thick slice of crusty sourdough bread for dipping into the deeply savory broth.

Hearty Corned Beef and Potato Soup

Evenings like this call for something that settles deep in the soul, a quiet simmer on the stove that fills the kitchen with the kind of warmth that lingers long after the bowl is empty. There’s a humble comfort in transforming simple, sturdy ingredients into a broth that feels like a gentle embrace, a reminder that the most nourishing meals often come from patience and care.

Ingredients

• 1 tablespoon cold-pressed avocado oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound corned beef brisket, trimmed and cut into ½-inch cubes
• 6 cups rich beef bone broth
• 1 pound Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 2 large carrots, peeled and cut into ¼-inch rounds
• 2 stalks celery, finely chopped
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• ½ cup heavy cream
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon flaky sea salt

Instructions

1. Heat the cold-pressed avocado oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, about 5–7 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the cubed corned beef brisket and sear until lightly browned on all sides, about 4–5 minutes total.
5. Pour in the rich beef bone broth, scraping the bottom of the pot to release any browned bits for enhanced flavor.
6. Add the cubed Yukon Gold potatoes, carrot rounds, chopped celery, whole black peppercorns, and bay leaves.
7. Bring the soup to a gentle boil, then reduce the heat to low and cover the pot.
8. Simmer for 45 minutes, or until the potatoes are fork-tender and the corned beef is succulent.
9. Stir in the heavy cream and simmer uncovered for 5 minutes to allow the soup to thicken slightly.
10. Remove the pot from the heat and discard the bay leaves.
11. Stir in the finely chopped fresh parsley and flaky sea salt.

Comforting in its simplicity, this soup yields tender potatoes that melt against the toothsome corned beef, all suspended in a creamy, savory broth. The subtle peppery notes from the whole peppercorns and the fresh brightness of parsley lift each spoonful, making it feel both rustic and refined. For a cozy twist, serve it in a hollowed-out sourdough boule or topped with a dollop of horseradish crème fraîche to cut through the richness.

Corned Beef and Swiss Cheese Panini

Remembering how the rain tapped against my kitchen window this afternoon, I found myself craving something warm and comforting, something that would fill the small space with the scent of toasted bread and melting cheese. Reaching for ingredients felt like pulling memories from the pantry, each one promising a moment of quiet satisfaction. Really, there’s a special kind of peace in building a sandwich slowly, layer by thoughtful layer.

Ingredients

– 8 ounces thinly sliced corned beef
– 4 slices Swiss cheese
– 4 slices sourdough bread, approximately 1/2-inch thick
– 2 tablespoons Dijon mustard
– 2 tablespoons clarified butter, warmed to liquid state

Instructions

1. Arrange the 4 slices of sourdough bread on a clean work surface.
2. Spread 1/2 tablespoon of Dijon mustard evenly across one side of each bread slice.
3. Layer 2 ounces of thinly sliced corned beef neatly over the mustard-coated side of two bread slices.
4. Place 2 slices of Swiss cheese precisely over the corned beef on each prepared bread slice.
5. Top each assembly with the remaining mustard-coated bread slices, mustard-side facing inward, to form two sandwiches.
6. Preheat a panini press to 375°F, ensuring the plates are fully heated before proceeding.
7. Brush the exterior of both sandwiches thoroughly with the warmed clarified butter, coating all surfaces evenly.
8. Place one sandwich carefully onto the preheated panini press, positioning it centered between the plates.
9. Close the press firmly and cook for 4-5 minutes, until the bread displays deep golden-brown grill marks and the cheese is visibly melted.
10. Remove the first sandwich using a wide spatula and repeat the cooking process with the second sandwich.
11. Transfer both cooked paninis to a cutting board and let rest for exactly 2 minutes to allow the cheese to set slightly.
12. Slice each panini diagonally with a serrated bread knife, using a gentle sawing motion to preserve the structure. Consider the satisfying crunch of the toasted sourdough giving way to the tender, salty corned beef and the creamy Swiss cheese that binds each bite together. Complemented by the sharp tang of Dijon mustard cutting through the richness, this panini pairs beautifully with a simple dill pickle spear or a handful of kettle-cooked potato chips for contrasting textures.

Classic Reuben Sandwich with Homemade Dressing

Gently, as autumn leaves begin their slow descent, I find myself craving the warm embrace of toasted rye and melting cheese, a sandwich that feels like coming home after a long journey. There’s something deeply comforting about the way corned beef yields to gentle pressure, how sauerkraut provides its bright counterpoint, and how a homemade dressing ties everything together in perfect harmony. This is the kind of meal that asks you to slow down, to notice the layers, to appreciate how simple ingredients can become something extraordinary.

Ingredients

– 8 slices marble rye bread
– 1 pound thinly sliced corned beef brisket
– 1 cup drained sauerkraut
– 8 slices Swiss cheese
– 4 tablespoons clarified butter
– 1/2 cup mayonnaise
– 2 tablespoons ketchup
– 1 tablespoon prepared horseradish
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon smoked paprika

Instructions

1. Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon smoked paprika in a small mixing bowl.
2. Whisk the dressing ingredients vigorously for 60 seconds until completely emulsified and smooth.
3. Spread 1 tablespoon of the prepared dressing evenly across one side of each of 8 slices marble rye bread.
4. Layer 4 ounces thinly sliced corned beef brisket on the dressed side of 4 bread slices.
5. Top the corned beef with 1/4 cup drained sauerkraut distributed evenly across each sandwich.
6. Place 2 slices Swiss cheese over the sauerkraut layer on each sandwich.
7. Close each sandwich with the remaining dressed bread slices, dressing-side facing inward.
8. Heat a large cast-iron skillet or griddle over medium-low heat until it reaches 325°F.
9. Brush the exterior of each sandwich generously with 1 tablespoon clarified butter per side.
10. Place the buttered sandwiches in the preheated skillet and cook for 4-5 minutes until the bottom bread develops deep golden-brown grill marks.
11. Carefully flip each sandwich using a wide spatula and cook for another 4-5 minutes until the second side achieves matching coloration and the Swiss cheese has completely melted.
12. Remove the sandwiches from the skillet and let them rest on a cutting board for 2 minutes before slicing.

Finally, the finished sandwich reveals its magic: crisp, buttery rye giving way to tender corned beef, the sauerkraut providing its characteristic tang, and the Swiss cheese binding everything in creamy perfection. For a delightful variation, serve it open-faced with a sunny-side-up pasture-raised egg, the runny yolk creating a rich sauce that complements the dressing’s subtle heat. The contrast between the crunchy exterior and the soft, melded interior makes each bite a study in texture and flavor balance.

Corned Beef and Cheddar Scotch Eggs

Lately, I’ve been thinking about how the simplest ingredients can transform into something extraordinary when given time and care. These corned beef and cheddar scotch eggs feel like that kind of alchemy—taking humble components and turning them into golden, savory treasures that satisfy in ways you don’t expect.

Ingredients

– 1 pound corned beef brisket, finely chopped
– 4 large pasture-raised eggs, lightly beaten
– 1 cup sharp white cheddar cheese, grated
– 1/2 cup all-purpose flour
– 1 cup panko breadcrumbs
– 2 tablespoons Dijon mustard
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
– 4 large pasture-raised eggs, hard-boiled and peeled
– 4 cups vegetable oil for frying
– 1/4 cup whole grain mustard for serving

Instructions

1. Place 4 large pasture-raised eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for exactly 12 minutes.
3. Transfer the hard-boiled eggs to an ice water bath and let cool completely for 15 minutes before peeling carefully.
4. In a medium mixing bowl, combine 1 pound finely chopped corned beef brisket, 1 cup grated sharp white cheddar cheese, 2 tablespoons Dijon mustard, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika until thoroughly incorporated.
5. Divide the corned beef mixture into 4 equal portions and flatten each into a 1/4-inch thick patty in your palm.
6. Place one peeled hard-boiled egg in the center of each patty and gently wrap the corned beef mixture around the egg, sealing completely and ensuring no gaps remain.
7. Dredge each wrapped egg first in 1/2 cup all-purpose flour, shaking off any excess.
8. Dip the floured eggs into 4 large pasture-raised eggs that have been lightly beaten until fully coated.
9. Roll each egg in 1 cup panko breadcrumbs, pressing gently to ensure even adherence and complete coverage.
10. Heat 4 cups vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature precisely.
11. Carefully lower 2 scotch eggs at a time into the hot oil using a spider strainer and fry for 4-5 minutes until golden brown and crisp.
12. Transfer the fried scotch eggs to a wire rack set over a baking sheet and let rest for 3 minutes before slicing.
13. Serve warm with 1/4 cup whole grain mustard for dipping.

Kicking through that crisp panko crust reveals layers of savory corned beef that yields to the soft-set egg within—a textural journey that feels both rustic and refined. The sharp cheddar melts into the beef mixture, creating pockets of creamy richness that balance the mustard’s bright acidity. Consider serving these quartered over a bed of bitter greens with the grainy mustard for contrast, or pack them whole for a picnic where their portable perfection truly shines.

Corned Beef and Potato Casserole

A quiet evening calls for comfort food that feels like a warm embrace, something that simmers slowly and fills the kitchen with the kind of aroma that makes time stand still. This corned beef and potato casserole is exactly that—a humble, layered dish where simple ingredients transform into something deeply satisfying and nostalgic.

Ingredients

• 1 ½ pounds russet potatoes, peeled and thinly sliced to ⅛-inch thickness
• 12 ounces cooked corned beef, shredded into coarse strands
• 1 large yellow onion, thinly sliced
• 2 cups heavy cream
• 1 cup sharp white cheddar cheese, freshly grated
• 3 tablespoons unsalted butter, clarified
• 1 teaspoon Dijon mustard
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely minced

Instructions

1. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with clarified butter using a pastry brush.
2. Arrange one-third of the potato slices in a single, slightly overlapping layer across the bottom of the prepared dish.
3. Scatter half of the shredded corned beef evenly over the potato layer, followed by half of the thinly sliced onion.
4. Repeat the layering process with another third of the potatoes, the remaining corned beef, and the remaining onion.
5. Top with a final, even layer of the remaining potato slices, arranging them neatly for a polished presentation.
6. In a medium saucepan, combine the heavy cream, Dijon mustard, freshly grated nutmeg, and black pepper over medium heat.
7. Warm the cream mixture until it just begins to steam and small bubbles form around the edges, about 4–5 minutes, stirring occasionally with a whisk.
8. Pour the warmed cream mixture evenly over the layered potatoes and corned beef, ensuring it seeps into all the layers.
9. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
10. Bake for 45 minutes, then remove the foil and continue baking until the top layer of potatoes is tender when pierced with a paring knife and the edges are bubbly, about 25–30 minutes more.
11. Evenly sprinkle the freshly grated sharp white cheddar cheese over the top of the casserole.
12. Return the dish to the oven and bake, uncovered, until the cheese is fully melted and develops light golden spots, about 8–10 minutes.
13. Remove the casserole from the oven and let it rest at room temperature for 15 minutes to allow the layers to set.
14. Garnish with finely minced fresh chives just before serving.

Hearty and deeply comforting, this casserole emerges with a creamy, tender interior where the potatoes nearly melt into the rich sauce, while the corned beef lends a savory, gently salty depth. The golden cheese crust adds a pleasant textural contrast to the soft layers beneath. For a cozy twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top individual portions with a softly fried egg for a complete meal.

Corned Beef Quesadillas with Spicy Cheese

Venturing into the quiet kitchen this evening, I found myself drawn to the comforting simplicity of transforming humble ingredients into something unexpectedly beautiful. There’s a gentle satisfaction in watching flour tortillas crisp and cheese melt, a small ritual that feels both grounding and quietly celebratory.

Ingredients

– 8 ounces thinly sliced corned beef, shredded
– 4 large flour tortillas (10-inch diameter)
– 1 ½ cups shredded pepper jack cheese
– ½ cup finely diced white onion
– 2 tablespoons clarified butter
– ¼ cup sour cream
– 2 tablespoons chopped fresh cilantro

Instructions

1. Place a 12-inch cast iron skillet over medium heat and allow it to preheat for 3 minutes until evenly warm.
2. Brush one side of a flour tortilla with ½ tablespoon of clarified butter using a pastry brush.
3. Place the tortilla buttered-side down in the preheated skillet.
4. Sprinkle ⅓ cup of pepper jack cheese evenly over half of the tortilla.
5. Distribute 2 ounces of shredded corned beef in a single layer over the cheese.
6. Scatter 2 tablespoons of diced white onion evenly over the corned beef.
7. Fold the empty half of the tortilla over the filled half, creating a half-moon shape.
8. Cook for 2-3 minutes until the bottom develops golden-brown spots and the cheese begins to melt.
9. Carefully flip the quesadilla using a wide spatula, supporting the folded edge.
10. Cook for an additional 2-3 minutes until the second side achieves matching golden-brown coloration.
11. Transfer the completed quesadilla to a wire rack to maintain crispness while repeating the process with remaining ingredients.
12. Cut each quesadilla into three wedges using a sharp chef’s knife with a gentle sawing motion.
13. Garnish each serving with 1 tablespoon of sour cream and ½ tablespoon of chopped fresh cilantro.

Finally, the contrast between the crisp, buttery tortilla and the molten, spicy cheese creates a beautiful tension in each bite. The corned beef lends its distinctive salty richness, softened by the cool tang of sour cream, while the fresh cilantro provides bursts of herbal brightness. Consider serving these alongside pickled jalapeños for those who appreciate an extra kick of heat.

Creamy Corned Beef and Potato Chowder

Perhaps there’s something quietly comforting about transforming humble ingredients into a bowl of warmth, especially as the evenings grow cooler and the light softens. This chowder, with its tender potatoes and rich corned beef, feels like a gentle embrace after a long day, each spoonful a reminder of simple, nourishing pleasures.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound russet potatoes, peeled and cut into ½-inch cubes
• 4 cups unsalted chicken stock
• 1 cup heavy cream
• 12 ounces cooked corned beef, shredded
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Melt the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Sauté the finely diced yellow onion for 6–8 minutes, stirring occasionally, until translucent and fragrant.
3. Add the minced garlic and cook for 45–60 seconds, just until aromatic but not browned.
4. Stir in the cubed russet potatoes, coating them evenly with the onion mixture.
5. Pour in the unsalted chicken stock, bring to a gentle boil, then reduce heat to low and simmer uncovered for 18–20 minutes, until potatoes are fork-tender.
6. Gently mash about one-third of the potatoes against the side of the pot with a wooden spoon to naturally thicken the chowder.
7. Stir in the heavy cream and shredded corned beef, heating through for 4–5 minutes without boiling.
8. Season with freshly cracked black pepper, then ladle into warmed bowls.
9. Garnish each serving with a sprinkle of finely chopped fresh chives.

Delicately creamy yet hearty, this chowder balances the saltiness of corned beef with the starch-thickened broth and lush cream. For a cozy twist, serve it in hollowed sourdough boules or topped with a poached pasture-raised egg, letting the yolk enrich each spoonful.

Corned Beef Sliders with Sweet Hawaiian Rolls

Reflecting on the quiet comfort of simple gatherings, these sliders emerge as tender pockets of savory warmth, their humble ingredients transformed through slow, intentional preparation into something quietly celebratory. Reminiscent of shared meals that require no special occasion, they hold within their soft embrace the familiar, deeply satisfying flavors of well-cured meat and gentle sweetness.

Ingredients

• 1 (12-count) package sweet Hawaiian rolls, unsplit
• 1 pound thinly sliced corned beef brisket
• 8 ounces aged Swiss cheese, thinly sliced
• ½ cup unsalted butter, clarified
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon poppy seeds
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder

Instructions

1. Preheat your conventional oven to 350°F and position the rack in the center.
2. Using a serrated bread knife, slice the entire package of Hawaiian rolls horizontally through the center, creating one large top and bottom layer while keeping individual rolls connected.
3. Place the bottom half of rolls cut-side up in a 9×13-inch baking dish.
4. Arrange the thinly sliced corned beef in an even layer across the bottom roll surface, slightly overlapping slices to cover completely.
5. Layer the aged Swiss cheese evenly over the corned beef, ensuring coverage to the edges.
6. Carefully position the top half of rolls over the cheese layer, cut-side down.
7. In a small saucepan over medium-low heat, combine clarified butter, Dijon mustard, Worcestershire sauce, poppy seeds, onion powder, and garlic powder.
8. Whisk the butter mixture continuously for 2-3 minutes until fully emulsified and fragrant.
9. Using a pastry brush, generously apply the warm butter mixture over the top and sides of the assembled sliders, allowing it to soak into the bread crevices.
10. Cover the baking dish tightly with aluminum foil and bake at 350°F for 15 minutes.
11. Remove the foil and continue baking uncovered for 8-10 minutes until the cheese is fully melted and the roll tops develop a golden-brown crust.
12. Transfer the baking dish to a wire cooling rack and let rest for 5 minutes before slicing along the roll perforations.

Each slider yields a delightful contrast between the crisp, buttery exterior and the soft, steam-warmed interior where the salty corned beef melds with the nutty Swiss cheese. The subtle sweetness of the bread balances the savory richness, creating a harmonious bite that feels both comforting and slightly elevated. Consider serving them alongside a crisp dill pickle spear and stone-ground mustard for those who appreciate brighter counterpoints to the dish’s inherent richness.

Irish Corned Beef and Vegetable Shepherd’s Pie

Gently, as autumn settles in, I find myself drawn to dishes that bridge traditions, like this comforting twist on two classics that warms both kitchen and heart. There’s something deeply satisfying about layering flavors and textures, creating a meal that feels like a quiet celebration of simple ingredients transformed through patience and care.

Ingredients

– 2 pounds corned beef brisket, trimmed of excess fat
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and diced into ¼-inch pieces
– 2 stalks celery, diced
– 1 cup frozen peas
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup beef stock
– 1 tablespoon whole-grain mustard
– 2 pounds Yukon Gold potatoes, peeled and quartered
– ½ cup heavy cream, warmed
– 4 tablespoons clarified butter
– ½ teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place the corned beef brisket in a large Dutch oven and cover with cold water by 2 inches.
2. Bring to a gentle simmer over medium heat, then reduce heat to maintain a bare simmer for 3 hours until fork-tender.
3. Remove the brisket from the cooking liquid and let rest until cool enough to handle, then shred into bite-sized pieces using two forks.
4. Meanwhile, melt unsalted butter in a large skillet over medium heat until foaming subsides.
5. Add diced onion and cook for 8 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
7. Add diced carrots and celery, cooking for 6 minutes until slightly softened.
8. Sprinkle flour over the vegetables and cook for 2 minutes while stirring constantly to form a pale roux.
9. Gradually whisk in beef stock until the mixture thickens and becomes smooth.
10. Fold in shredded corned beef, frozen peas, and whole-grain mustard, then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
11. Transfer the meat mixture to a 9×13-inch baking dish and spread into an even layer.
12. While the meat mixture cools, place quartered potatoes in a large pot and cover with cold salted water.
13. Bring to a boil over high heat, then reduce to a simmer and cook for 18 minutes until potatoes are easily pierced with a paring knife.
14. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
15. Pass potatoes through a ricer or food mill back into the pot for the fluffiest texture.
16. Fold in warmed heavy cream, clarified butter, freshly grated nutmeg, remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper until fully incorporated.
17. Spoon the potato mixture over the meat base and use a fork to create decorative peaks that will brown beautifully.
18. Bake in a preheated 375°F oven for 28 minutes until the filling is bubbly and the potato topping is golden brown with crisp edges.

Velvety potatoes cradle the savory filling where tender corned beef mingles with sweet vegetables in a mustard-kissed gravy. The contrast between the crisp potato peaks and creamy interior makes each bite dynamic, while serving it in individual cast-iron skillets creates a charming presentation that keeps everything wonderfully hot.

Corned Beef Hash with Fried Eggs

Lingering over weekend breakfasts feels like a small rebellion against the weekday rush, especially when the kitchen fills with the earthy aroma of potatoes and cured beef. There’s something deeply comforting about transforming humble ingredients into this rustic, golden-brown hash crowned with perfectly fried eggs. This simple dish carries generations of breakfast tradition in every savory bite.

Ingredients

– 2 tablespoons clarified butter, divided
– 1 medium yellow onion, finely diced
– 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 12 ounces cooked corned beef, shredded
– ¼ teaspoon freshly cracked black pepper
– 4 pasture-raised eggs
– 1 tablespoon chopped fresh chives

Instructions

1. Heat 1 tablespoon clarified butter in a 12-inch cast-iron skillet over medium heat until shimmering but not smoking.
2. Add diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Add cubed Yukon Gold potatoes in a single layer, pressing down gently to maximize surface contact with the skillet.
4. Cook potatoes undisturbed for 6-7 minutes to develop a golden crust on one side before flipping.
5. Continue cooking potatoes for another 8-10 minutes, stirring occasionally, until tender when pierced with a fork.
6. Mix in shredded corned beef and cracked black pepper, distributing evenly throughout the potato mixture.
7. Press hash firmly into the skillet using a spatula and cook undisturbed for 4-5 minutes to form a crisp bottom crust.
8. Create 4 shallow wells in the hash using the back of a spoon, spacing them evenly apart.
9. Crack 1 pasture-raised egg into each well, being careful not to break the yolks.
10. Cover skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
11. Remove from heat and garnish with chopped fresh chives.

Keeping the yolks runny creates a luxurious sauce that melds with the crispy potatoes and salty beef. The contrast between the crunchy hash crust and tender interior makes each bite dynamic, while serving it straight from the skillet preserves that wonderful sizzle. For a delightful variation, try topping with quick-pickled red onions or serving alongside toasted rye bread to soak up every last bit of egg yolk.

Corned Beef and Spinach Stuffed Bell Peppers

Folding into the quiet of the evening kitchen, I find myself drawn to the simple comfort of stuffed peppers, their hollowed forms waiting to be filled with something hearty and nourishing. There’s a particular warmth in combining tender corned beef with earthy spinach, a pairing that feels both rustic and deeply satisfying, like a quiet conversation with an old friend.

Ingredients

• 4 large bell peppers, tops removed and seeded
• 1 lb cooked corned beef, finely shredded
• 2 cups fresh spinach leaves, roughly chopped
• 1 cup cooked long-grain white rice
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully lower the prepared bell peppers into the boiling water and blanch for 3 minutes until slightly softened but still firm.
4. Remove the peppers with tongs and transfer them to a wire rack to drain completely, cut-side down.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it foams and subsides.
6. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 additional minute until aromatic but not browned.
8. Add the roughly chopped spinach leaves and cook for 2-3 minutes, stirring constantly, until wilted and vibrant green.
9. Combine the shredded corned beef, cooked rice, spinach mixture, smoked paprika, black pepper, and fine sea salt in a large mixing bowl.
10. Pour in the heavy cream and mix thoroughly until the filling is cohesive and lightly moistened.
11. Stand the blanched peppers upright in the prepared baking dish and pack the filling mixture firmly into each cavity, mounding slightly at the top.
12. Sprinkle the grated Parmesan cheese evenly over the stuffed peppers.
13. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
14. Remove the foil and continue baking for 10-12 minutes until the cheese is golden brown and the pepper edges are tender.
15. Let the stuffed peppers rest for 5 minutes on a wire rack before serving to allow the filling to set.

Lightly charred at the edges, the peppers give way to a creamy, savory filling where the salty richness of corned beef melds with the subtle bitterness of spinach. For a delightful contrast, serve them alongside a crisp apple and fennel salad, or drizzle with a horseradish-infused crème fraîche to highlight the dish’s robust flavors.

Corned Beef and Pasta Bake with Cheese

Perhaps it’s the way the golden cheese crust catches the afternoon light, or how the savory aroma fills the kitchen with such comforting warmth, but this corned beef and pasta bake has become my quiet refuge on these increasingly crisp autumn evenings. There’s something profoundly soothing about the methodical layering, the patient baking, the transformation of humble ingredients into something that feels like a gentle embrace.

Ingredients

• 12 ounces dried cavatappi pasta
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound cooked corned beef, shredded
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 8 ounces sharp white cheddar cheese, freshly grated
• 4 ounces Gruyère cheese, freshly grated
• 1 teaspoon Dijon mustard
• ½ teaspoon freshly grated nutmeg
• ½ cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the cavatappi pasta to the boiling water and cook for exactly 8 minutes, until al dente.
4. Drain the pasta thoroughly in a colander, then return it to the warm pot to prevent sticking.
5. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers.
6. Sauté the diced yellow onion for 6-8 minutes until translucent and lightly caramelized at the edges.
7. Add the minced garlic and cook for 45 seconds until fragrant but not browned.
8. Stir in the shredded corned beef and cook for 3 minutes to warm through and develop flavor.
9. In a separate saucepan, melt the unsalted butter over medium heat until it stops foaming.
10. Whisk in the all-purpose flour and cook for exactly 90 seconds to create a pale roux.
11. Gradually pour in the warmed whole milk while whisking constantly to prevent lumps.
12. Add the heavy cream and continue whisking until the sauce thickens enough to coat the back of a spoon.
13. Reduce heat to low and stir in 6 ounces of the grated white cheddar and all of the Gruyère until completely melted.
14. Whisk in the Dijon mustard and freshly grated nutmeg until fully incorporated.
15. Combine the cooked pasta, corned beef mixture, and cheese sauce in the large pot, folding gently until evenly distributed.
16. Transfer the mixture to the prepared baking dish and spread into an even layer.
17. Sprinkle the remaining 2 ounces of white cheddar cheese evenly over the top.
18. Combine the panko breadcrumbs with the chopped fresh parsley and sprinkle over the cheese layer.
19. Bake for 25-30 minutes until the top is golden brown and the edges are bubbling vigorously.
20. Let the bake rest for 10 minutes before serving to allow the sauce to set properly.

This resting period transforms the texture from loose to perfectly cohesive, allowing the flavors to meld into a harmonious balance of salty, savory, and creamy notes. The cavatappi’s spiral shape captures pockets of the rich cheese sauce, while the panko topping provides a delightful textural contrast to the tender pasta beneath. Try serving individual portions in warmed bowls alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or for a comforting weeknight meal, spoon it directly from the baking dish while still steaming hot.

Leftover Corned Beef Breakfast Burritos

Vaguely, as the morning light filters through the kitchen window, I find myself drawn to the quiet ritual of transforming yesterday’s feast into today’s comfort—these breakfast burritos cradle the hearty essence of corned beef in a tender embrace, turning remnants into something wholly new and deeply satisfying.

Ingredients

– 2 tablespoons clarified butter
– 4 large pasture-raised eggs, lightly beaten
– 1 cup finely diced leftover corned beef
– ½ cup shredded sharp white cheddar cheese
– 4 (10-inch) flour tortillas
– ¼ cup finely chopped yellow onion
– 1 tablespoon whole milk
– ½ teaspoon freshly cracked black pepper

Instructions

1. Place a 10-inch nonstick skillet over medium-low heat and add 1 tablespoon of clarified butter, allowing it to coat the surface evenly.
2. Add the finely chopped yellow onion and sauté for 4–5 minutes, until translucent and fragrant, stirring occasionally to prevent browning.
3. Incorporate the diced leftover corned beef and cook for 3–4 minutes, until lightly crisped at the edges, which enhances its savory depth.
4. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, and freshly cracked black pepper until fully combined.
5. Pour the egg mixture into the skillet with the corned beef and onions, stirring gently with a silicone spatula for 2–3 minutes until soft curds form.
6. Sprinkle the shredded sharp white cheddar cheese over the egg mixture and cook for 1 additional minute, just until the cheese begins to melt.
7. Remove the skillet from the heat and let the filling rest for 2 minutes to allow the flavors to meld, which prevents a soggy tortilla.
8. Warm the flour tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side, until pliable and lightly toasted.
9. Divide the filling evenly among the warmed tortillas, placing it slightly off-center to facilitate rolling.
10. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure burrito.
11. Heat the remaining 1 tablespoon of clarified butter in the skillet over medium heat and place the burritos seam-side down.
12. Cook for 2–3 minutes per side, until the tortillas are golden brown and crisp, pressing gently with a spatula to seal.
Perhaps it’s the way the crisp tortilla yields to the fluffy eggs and salty beef, or the melty cheese that binds each bite—this burrito feels like a warm hug on a plate, perfect for slicing diagonally to reveal the vibrant layers, or drizzling with a smoky hot sauce for an extra kick.

Skillet Corned Beef and Rice Stir Fry

Dusk settles outside my kitchen window, the fading light casting long shadows across the counter as I prepare this comforting skillet dish that bridges the gap between hearty tradition and quick weeknight practicality. There’s something deeply satisfying about transforming humble ingredients into something greater than their parts, the sizzle of the pan filling the quiet kitchen with promise.

Ingredients

– 1 tablespoon cold-pressed avocado oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, microplaned
– 12 ounces thinly sliced corned beef, cut into ¼-inch strips
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups homemade beef stock, warmed to 120°F
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, cubed

Instructions

1. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add diced onion and sauté until translucent and edges begin to caramelize, approximately 5-7 minutes.
3. Stir in microplaned garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add corned beef strips in a single layer and sear until edges crisp slightly, about 2 minutes per side.
5. Sprinkle rinsed rice evenly across the skillet, toasting for 1 minute while stirring constantly to coat each grain with oil.
6. Pour warmed beef stock over the rice mixture, followed by Worcestershire sauce, smoked paprika, and black pepper.
7. Bring to a gentle boil, then immediately reduce heat to low and cover tightly with a lid.
8. Simmer undisturbed for 18 minutes, resisting the urge to peek as this releases essential steam.
9. Remove from heat and let rest covered for 5 minutes to allow rice to fully absorb remaining liquid.
10. Gently fluff with a fork, then fold in cubed butter until melted and evenly distributed.
Kindly textured with separate grains and savory morsels, this dish offers the satisfying chew of properly cooked rice against the salty richness of corned beef. The subtle smokiness from paprika lingers pleasantly, while the butter adds a final luxurious gloss. Consider serving it nestled alongside roasted Brussels sprouts or topped with a softly fried egg for added richness.

Conclusion

Perfect for transforming your St. Patrick’s Day leftovers into exciting new meals! These 26 creative corned meat recipes ensure nothing goes to waste while delivering delicious flavors your family will love. We’d be thrilled to hear which recipes become your favorites—leave a comment below and don’t forget to share these tasty ideas on Pinterest for fellow home cooks to enjoy!