Three Clever Ways to Use Leftover Corned Beef
If you lean towards being a traditionalist, then you already have the menu for St. Patrick's day sorted: corned beef and cabbage, potatoes, and a batch of Martha's Irish Soda Bread. You either trust that the pre-brined corned beef at the store will be waiting for you the week of the holiday or you're going to start early and make your own homemade corned beef this year. And whether you plan to set it and forget it in the slow cooker or use your instant pot to cook a fall-apart tender meal in under two hours, you just know the outcome will be delicious no matter what—it always is, year after year.
Tradition is important, but so is having a little fun and letting your creative tendencies fly in the kitchen from time to time; so, on March 18th, when you have leftovers waiting for you in the refrigerator, consider thinking beyond the Reuben with one of these clever "recipes" (that don't really require a formal recipe to make something delicious happen).
Why not dice up your leftover corned beef and use it in place of the ham in this super-fast and satisfying Fried Rice with Snow Peas? Plus, the ginger, soy sauce, and scallions will be a refreshing departure from the Irish standbys you've been cooking and eating.
Stuffed Baked Potatoes
You probably have a couple of russets leftover from all this Irish cooking you've been doing, and a twice-baked potato is a great way to use up a smaller amount of leftover corned beef. Use this Foolproof Baked Potato Method as a guideline, and feel free to incorporate cooked cabbage into the mix for a colcannon-like theme to your spuds.
You can go in a couple of different directions with this idea. You can opt for traditional nachos with this recipe that calls for the usual fixings like tortilla chips, beans, salsa, and melty cheese, and simply add chopped corned beef to the toppings, or you can embrace the theme and make "Rueben nachos." If you're excited about the latter, use this recipe for Kettle Chip Nachos as a guide, adding corned beef and drained sauerkraut to the toppings and subbing in Swiss cheese for the gouda. To finish it off, drizzle the "nachos" with a little Russian dressing.