2 recipes to help you use all that left over coned beef after St Patrick’s Day
By Denise Rae Donegan
It’s great to be Irish on Saint Patrick’s Day, and what a fabulous day it is! Many of us – Irish or not – take part in celebrating the Feast Day of Saint Patrick. Whether we happily attend the local parade, wear our shamrocks and green, indulge in a favorite Irish beer, or drink Irish whisky till dawn, there is one thing that is a must and a staple on every table – the most commonly-recognized dish of all… Boiled Corned Beef, Potatoes, and Cabbage!
If you are anything like me, you will have boiled up a plethora and have plenty to spare. Here are some things I like to make with my festive Irish leftovers.
Corned Beef Hash and Eggs
1 small onion, chopped
2 cups boiled potatoes, chopped
2 cups boiled corned beef, shredded
4 tablespoons butter
Salt and pepper to taste
Melt 2 tablespoons of butter in a skillet, add diced onions and a pinch of salt and pepper. Cook for 3-4 minutes. Add potatoes and corned beef into cooked onions to make your hash. Cook for another 2-3 minutes or until warm. Move hash to one side of the pan. Add remainder of butter and prepare eggs as desired. Serves 4
For a variation, I like to add some chopped boiled cabbage, and/or shredded cheese.
Mini Open Face Reuben Sandwiches with Fresh Thousand Island Dressing
Fresh Thousand Island Dressing
1/2 cup Mayonnaise
1/2 cup Ketchup
1/4 cup Sweet Pickle Relish
Gently mix mayonnaise, ketchup, and relish together
8 pieces of medium sized Rye Bread
8 tablespoons Fresh Thousand Island Dressing
16 oz. boiled corned beef, sliced
1 cup Sauerkraut, drained
4 slices of Swiss Cheese
Layer the following onto one slice of bread – 1 tablespoon Thousand Island Dressing, 2 ounces sliced corned beef, 1/8 cup Sauerkraut, and 1/2 slice of cheese. Broil until cheese melts. Serves 4 with extra dressing for dipping.