18 Delicious Leftover Corned Beef Recipes for Every Meal

Now that St. Patrick’s Day has come and gone, you might be wondering what to do with that extra corned beef sitting in your fridge. Don’t let those delicious leftovers go to waste! We’ve gathered 18 creative and mouthwatering recipes that transform your remaining corned beef into everything from hearty breakfast hashes to comforting dinners. Get ready to be inspired and make the most of every last bite!

Corned Beef Hash with Fried Eggs

Whoever said breakfast couldn’t be a flavor party clearly never met this corned beef hash! We’re talking crispy, savory potatoes mingling with tender corned beef, all topped with gloriously runny fried eggs that basically scream “good morning” in the most delicious way possible.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cooked corned beef, shredded
• 3 cups cooked potatoes, diced into 1/2-inch cubes
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 4 large eggs
• 1 tablespoon unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 medium diced yellow onion and cook for 4-5 minutes until translucent and lightly browned.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 2 cups shredded corned beef and 3 cups diced potatoes to the skillet.
5. Sprinkle 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper over the mixture.
6. Press the hash down firmly with a spatula to maximize surface contact with the pan.
7. Cook without stirring for 6-7 minutes to develop a golden-brown crust on the bottom.
8. Flip sections of the hash and cook for another 5-6 minutes until crispy throughout.
9. Create 4 wells in the hash using the back of a spoon.
10. Add 1 tablespoon butter to the wells and let it melt completely.
11. Crack 1 egg into each well, being careful not to break the yolks.
12. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
13. Sprinkle 2 tablespoons chopped fresh parsley over the finished dish.

Dig into that perfect contrast of crispy potato edges against the rich, salty corned beef, with each bite getting even better when you drag it through the velvety egg yolk. Seriously, this hash is so good it might just convince you that mornings are actually worth waking up for—especially if you serve it with a side of toasted rye bread for maximum scooping potential.

Reuben Sandwich with Sauerkraut and Swiss

Oh, the glorious Reuben sandwich—that magnificent tower of corned beef, Swiss cheese, and tangy sauerkraut, all hugged by buttery rye bread. It’s the deli classic that’s basically a flavor party in your mouth, and today, we’re building it from scratch with a few pro twists to make it unforgettable. Get ready to impress your taste buds (and maybe your friends, if you’re feeling generous).

Ingredients

– 8 slices rye bread
– 1 pound thinly sliced corned beef
– 1 cup sauerkraut, drained
– 8 slices Swiss cheese
– 4 tablespoons unsalted butter, softened
– 1/2 cup Russian dressing

Instructions

1. Preheat a skillet or griddle over medium heat (about 350°F) to ensure even toasting.
2. Spread 1/2 tablespoon of softened unsalted butter evenly on one side of each slice of rye bread.
3. Place 4 slices of rye bread, buttered-side down, on the preheated skillet.
4. Layer 2 slices of Swiss cheese on each slice of bread in the skillet to allow for even melting.
5. Top the cheese with 1/4 pound of thinly sliced corned beef per sandwich, arranging it neatly.
6. Spoon 1/4 cup of drained sauerkraut over the corned beef on each sandwich to distribute flavor evenly.
7. Drizzle 2 tablespoons of Russian dressing over the sauerkraut on each sandwich for that signature tang.
8. Place the remaining 4 slices of rye bread, buttered-side up, on top of each sandwich.
9. Cook for 3-4 minutes until the bottom bread is golden brown and crisp.
10. Carefully flip each sandwich using a spatula to avoid spills.
11. Cook for another 3-4 minutes until the second side is golden brown and the Swiss cheese is fully melted.
12. Remove the sandwiches from the skillet and let them rest for 1 minute to set the layers. Just look at that masterpiece! The crispy, buttery rye gives way to gooey Swiss cheese, savory corned beef, and a zesty kick from the sauerkraut and dressing. Serve it with a side of pickles for extra crunch or slice it diagonally because, let’s be real, triangles just taste better.

Corned Beef and Cabbage Soup

Well, folks, if you’ve ever stared at that leftover corned beef from St. Patrick’s Day and thought, “There has to be more to life than sandwiches,” you’ve hit the culinary jackpot. This soup transforms that humble holiday hero into a cozy, soul-warming bowl of comfort that’ll make you wonder why you only break it out once a year.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 cups water
• 1 pound cooked corned beef, shredded
• 3 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 small head green cabbage, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or stockpot over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden at the edges.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 4 cups beef broth and 2 cups water, scraping any browned bits from the bottom of the pot for extra flavor.
5. Add 1 pound shredded corned beef, 3 sliced carrots, 2 cubed potatoes, 1 chopped cabbage, 1 teaspoon dried thyme, 1 bay leaf, and 1/2 teaspoon black pepper.
6. Bring the soup to a boil over high heat, then immediately reduce to a simmer.
7. Cover and simmer for 25-30 minutes until the potatoes are fork-tender and the carrots have softened.
8. Remove the bay leaf before serving. Just like that, your soup is ready to devour!

Joyfully, this soup delivers tender cabbage that melts in your mouth alongside hearty potatoes and savory corned beef in every spoonful. The broth becomes richly infused with all those simmered flavors, creating a balanced bowl that’s neither too heavy nor too light. For a fun twist, serve it in hollowed-out bread bowls or top with a dollop of grainy mustard stirred right in for an extra zing that cuts through the richness perfectly.

Corned Beef Breakfast Burritos

Hangry mornings, meet your delicious demise! These corned beef breakfast burritos are the ultimate savory rescue mission, packed with enough flavor to convince even the grumpiest riser that dawn is actually worth celebrating. Think of them as a cozy Irish pub breakfast that decided to take a sunny vacation in a tortilla wrap—no passport required.

Ingredients

– 4 large flour tortillas
– 1 cup cooked corned beef, shredded
– 4 large eggs
– 1/2 cup diced yellow onion
– 1/2 cup diced bell pepper
– 1 cup shredded cheddar cheese
– 1 tbsp olive oil
– 1/4 tsp black pepper
– 1/4 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1/2 cup diced yellow onion and 1/2 cup diced bell pepper, sautéing for 5 minutes until softened and lightly browned.
3. Push vegetables to one side of the skillet and crack 4 large eggs directly into the empty space.
4. Scramble the eggs continuously with a spatula for 2-3 minutes until fully cooked but still moist.
5. Mix the cooked eggs with the sautéed vegetables in the skillet.
6. Add 1 cup shredded corned beef, 1/4 tsp black pepper, and 1/4 tsp garlic powder to the skillet, stirring to combine thoroughly.
7. Cook the mixture for 3-4 minutes until the corned beef is heated through and slightly crispy at the edges.
8. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Divide the corned beef mixture evenly among the center of each warmed tortilla.
10. Sprinkle 1 cup shredded cheddar cheese evenly over the filling on each tortilla.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form secure burritos.
12. Return each burrito to the skillet, seam-side down, and cook for 2 minutes per side until golden brown and slightly crisp.

Buttery, savory magic awaits inside each golden wrap! The corned beef brings that signature salty punch while the melted cheddar creates gooey pockets of delight against the fluffy eggs. Try serving these with a side of spicy salsa for dipping or wrap them in foil for an epic breakfast-on-the-go adventure that’ll make your commute suddenly exciting.

Corned Beef and Potato Casserole

Oh, the humble corned beef—it’s not just for St. Paddy’s Day anymore! This Corned Beef and Potato Casserole is the cozy, no-fuss dinner hero you’ve been dreaming of, ready to rescue your weeknight with cheesy, savory goodness that’ll have everyone fighting for seconds. Let’s get this comfort food party started!

Ingredients

– 2 pounds russet potatoes, peeled and thinly sliced
– 1 pound corned beef, shredded
– 1 large onion, thinly sliced
– 2 cups shredded cheddar cheese
– 1 cup beef broth
– 1/2 cup sour cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. Arrange half of the thinly sliced potatoes in an even layer at the bottom of the baking dish.
3. Sprinkle half of the shredded corned beef evenly over the potato layer.
4. Scatter half of the thinly sliced onion on top of the corned beef.
5. In a small bowl, whisk together the beef broth, sour cream, melted butter, garlic powder, black pepper, and salt until smooth.
6. Pour half of the broth mixture evenly over the layers in the baking dish.
7. Repeat the layers with the remaining potatoes, corned beef, and onion.
8. Pour the remaining broth mixture over the top, ensuring it seeps down into the casserole.
9. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
10. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
11. Return the casserole to the oven and bake uncovered for another 20–25 minutes, or until the cheese is bubbly and golden brown and the potatoes are tender when pierced with a fork.
12. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Unbelievably creamy and hearty, this casserole boasts tender potatoes that melt in your mouth alongside the salty, savory punch of corned beef, all hugged by a gooey cheese blanket. Serve it up with a crisp side salad to cut through the richness, or go all-in and scoop it over toasted rye bread for an open-faced sandwich that’s pure comfort magic.

Corned Beef Fried Rice

Hang onto your spatulas, folks, because we’re about to transform that lonely corned beef from your fridge’s back corner into a flavor-packed fried rice that’ll make your taste buds do a happy dance. This isn’t just leftovers—it’s a culinary comeback story starring salty, savory corned beef and fluffy rice in a wok-tossed romance. Get ready to give St. Patrick’s Day a delicious run for its money any day of the year!

Ingredients

– 3 cups cooked white rice
– 2 cups chopped corned beef
– 2 large eggs
– 1 cup frozen peas and carrots
– 3 tablespoons vegetable oil
– 3 tablespoons soy sauce
– 2 cloves minced garlic
– 1 tablespoon sesame oil
– 2 chopped green onions

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles immediately.
2. Add 3 tablespoons vegetable oil and swirl to coat the cooking surface evenly.
3. Crack 2 large eggs directly into the hot oil and scramble vigorously for 45 seconds until fluffy but still moist.
4. Add 2 cups chopped corned beef and cook for 2 minutes, stirring constantly until edges crisp slightly.
5. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add 1 cup frozen peas and carrots and cook for 2 minutes until vegetables are heated through.
7. Tip: Use day-old refrigerated rice for best results—fresh rice tends to clump when fried.
8. Add 3 cups cooked white rice, breaking up any clumps with your spatula.
9. Pour 3 tablespoons soy sauce evenly over the rice mixture.
10. Stir-fry continuously for 4 minutes until rice is evenly coated and heated through.
11. Tip: Don’t overcrowd the pan—if your skillet is small, cook in two batches for optimal crispiness.
12. Drizzle 1 tablespoon sesame oil over the fried rice and toss to combine.
13. Remove from heat and stir in 2 chopped green onions.
14. Tip: Let the fried rice sit for 2 minutes before serving to allow flavors to meld together.
15. Serve immediately while hot.

Zesty, savory, and satisfyingly textured, this corned beef fried rice delivers crispy bits of meat against fluffy rice grains with pops of sweet peas in every bite. Try serving it in hollowed-out bell pepper bowls for a colorful presentation, or top with a fried egg for extra richness that makes this dish feel like comfort food royalty.

Corned Beef and Cheese Quesadillas

Ready to give your taste buds a wild ride they didn’t see coming? These corned beef and cheese quesadillas are the ultimate fusion of St. Patrick’s Day leftovers and Tex-Mex comfort, delivering a flavor explosion that’ll make your kitchen the most popular spot in the house.

Ingredients

• 4 large flour tortillas
• 2 cups shredded corned beef
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced onions
• 2 tablespoons butter
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat a large skillet over medium heat until a drop of water sizzles immediately upon contact.
2. Spread 1/2 tablespoon butter evenly across the skillet surface using a spatula.
3. Place one flour tortilla in the skillet and cook for 30 seconds until lightly golden on the bottom.
4. Sprinkle 1/2 cup shredded Monterey Jack cheese evenly over one half of the tortilla.
5. Top the cheese with 1/2 cup shredded corned beef, spreading it in an even layer.
6. Scatter 2 tablespoons diced onions over the corned beef layer.
7. Fold the empty half of the tortilla over the filled side, pressing down gently with your spatula.
8. Cook for 2-3 minutes until the bottom is golden brown with visible crispy spots.
9. Carefully flip the quesadilla using a wide spatula and cook for another 2-3 minutes until the second side is equally golden and crispy.
10. Transfer the cooked quesadilla to a cutting board and repeat steps 2-9 with remaining ingredients.
11. Let each quesadilla rest for 1 minute before cutting into wedges to allow the cheese to set properly.
12. Garnish each serving with 1 tablespoon sour cream and 1 tablespoon chopped fresh cilantro.

Outrageously satisfying, these quesadillas deliver the perfect crispy-tender texture contrast with melty cheese binding the savory corned beef and sharp onions. The tangy sour cream and fresh cilantro cut through the richness beautifully, making them ideal for game day snacking or a quick weeknight dinner that feels anything but ordinary.

Corned Beef Shepherd’s Pie

Mmm, who knew corned beef could get a glow-up this glorious? This St. Paddy’s Day leftover remix transforms that humble deli meat into a cozy, comforting masterpiece that’ll have your taste buds doing a happy jig. Get ready to meet your new favorite way to clear out the fridge with style!

Ingredients

– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 1 lb cooked corned beef, shredded
– 1 cup frozen peas
– 1 cup frozen carrots
– 2 cups beef broth
– 2 tbsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1/2 cup shredded cheddar cheese
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
3. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
4. While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium heat.
5. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 1 minute until aromatic.
7. Add shredded corned beef, frozen peas, and frozen carrots to the skillet.
8. Pour in 2 cups beef broth and 2 tbsp Worcestershire sauce, stirring to combine.
9. Simmer the filling mixture for 10-12 minutes until slightly thickened.
10. Drain the cooked potatoes thoroughly and return them to the hot pot.
11. Add 4 tbsp butter, 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper to the potatoes.
12. Mash potatoes until smooth and creamy.
13. Spread the corned beef mixture evenly in a 9×13 inch baking dish.
14. Carefully spoon mashed potatoes over the filling, spreading to cover completely.
15. Create decorative peaks in the potato topping with a fork to maximize crispy edges.
16. Sprinkle 1/2 cup shredded cheddar cheese evenly over the potatoes.
17. Bake for 25-30 minutes until bubbly around edges and golden on top.
18. Let rest for 10 minutes before serving to allow filling to set.
The cheesy potato crust gives way to a savory, peppery filling that’s somehow both hearty and comforting. Serve it with a crisp green salad to cut through the richness, or go full comfort-food mode with buttery dinner rolls for dipping into every last bit of that delicious gravy.

Corned Beef and Egg Scramble

So, you’ve got leftover corned beef staring at you from the fridge like a culinary dare? Scramble up something spectacular with this ridiculously easy, flavor-packed breakfast that’ll make you feel like a brunch-time hero.

Ingredients

– 2 tbsp unsalted butter
– 1/2 cup diced onion
– 1 cup chopped corned beef
– 6 large eggs
– 1/4 cup whole milk
– 1/4 tsp black pepper
– 1/4 cup shredded cheddar cheese

Instructions

1. Melt 2 tablespoons of unsalted butter in a large non-stick skillet over medium heat (350°F).
2. Add 1/2 cup diced onion and cook for 3-4 minutes until translucent and fragrant.
3. Stir in 1 cup chopped corned beef and cook for 2 minutes until lightly crisped at the edges.
4. Crack 6 large eggs into a medium bowl and whisk vigorously with 1/4 cup whole milk until fully combined and slightly frothy.
5. Pour the egg mixture evenly over the corned beef and onions in the skillet.
6. Let the eggs set undisturbed for 30 seconds before gently pushing cooked portions from edges toward the center with a spatula.
7. Continue gently folding and scrambling for 3-4 minutes until eggs are 80% cooked but still slightly wet.
8. Sprinkle 1/4 teaspoon black pepper and 1/4 cup shredded cheddar cheese evenly across the surface.
9. Fold gently for 1 more minute until cheese is melted and eggs are softly set but not dry.
10. Remove from heat immediately and let rest for 1 minute before serving.

Oh, the glorious result! You get fluffy, creamy eggs studded with savory, salty corned beef bits and pockets of melted cheddar. Stuff this scramble into warm tortillas for killer breakfast tacos, or pile it high on toasted rye bread for the ultimate diner-style sandwich that’ll have everyone begging for your secret.

Corned Beef Stuffed Bell Peppers

Venture beyond your usual stuffed pepper routine with this corned beef twist that’s so delightfully unexpected, your taste buds might just throw a party. We’re taking that beloved deli staple, giving it a cozy home inside vibrant bell peppers, and baking it into a cheesy, savory masterpiece that’s perfect for shaking up weeknight dinners. Trust me, this is the comfort food upgrade you didn’t know you needed—but won’t be able to live without.

Ingredients

– 4 large bell peppers
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 12 ounces cooked corned beef, chopped
– 1 cup cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup beef broth
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Heat olive oil in a large skillet over medium heat for 1 minute.
4. Add diced onion and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add chopped corned beef and cook for 3 minutes until slightly crispy.
7. Mix in cooked white rice, 1/2 cup of shredded cheddar cheese, beef broth, Worcestershire sauce, and black pepper.
8. Cook the filling mixture for 2 minutes until well combined and slightly thickened.
9. Spoon the corned beef mixture evenly into the prepared bell peppers.
10. Top each pepper with remaining shredded cheddar cheese.
11. Place stuffed peppers in a baking dish and add 1/4 cup water to the bottom of the dish.
12. Cover the dish with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
14. Let the peppers rest for 5 minutes before serving.

The tender-crisp peppers give way to a wonderfully savory, slightly salty filling that’s beautifully balanced by the melty cheddar blanket on top. Serve these beauties with a crisp green salad for contrast, or go all-in on comfort and pair with roasted potatoes—either way, you’ve got a meal that’s as satisfying as it is memorable.

Corned Beef and Swiss Panini

Whoever said you can’t improve upon perfection clearly never tried stuffing corned beef and Swiss between two slices of bread and pressing it into glorious, melty submission. This isn’t just a sandwich—it’s a hot, crispy, cheesy hug for your soul, ready to rescue you from the depths of lunchtime despair in under 15 minutes.

Ingredients

• 8 slices rye bread
• 1/2 lb thinly sliced corned beef
• 6 slices Swiss cheese
• 1/4 cup Thousand Island dressing
• 2 tbsp salted butter, softened

Instructions

1. Spread 1 tablespoon of softened salted butter evenly over one side of all 8 slices of rye bread.
2. Flip 4 slices of bread over so the unbuttered side faces up.
3. Spread 1 tablespoon of Thousand Island dressing evenly over the unbuttered side of each of the 4 flipped slices.
4. Layer 2 ounces of thinly sliced corned beef evenly over the dressing on each slice.
5. Place 1.5 slices of Swiss cheese on top of the corned beef on each sandwich.
6. Top each sandwich with the remaining 4 slices of bread, placing them buttered-side-up.
7. Preheat a panini press to 375°F, or heat a skillet over medium heat if using a press alternative.
8. Place one assembled sandwich in the preheated panini press and close the lid.
9. Cook the sandwich for 4-6 minutes, checking at the 4-minute mark for a golden-brown crust and fully melted cheese.
10. Tip: For extra crispiness without a press, place the sandwich in a preheated skillet and weigh it down with a heavy pan, flipping halfway through cooking.
11. Tip: Don’t overcrowd the press—cook one sandwich at a time for even heat distribution and perfect browning.
12. Remove the sandwich from the press using a spatula and place it on a cutting board.
13. Tip: Let the panini rest for 1 minute before cutting to allow the cheese to set slightly, preventing a messy spill-out.
14. Repeat steps 8-12 with the remaining 3 sandwiches.
15. Slice each sandwich diagonally with a serrated knife for clean cuts through the crispy crust.

The result is a textural masterpiece—a shatteringly crisp exterior giving way to a warm, tender, and wildly savory interior. The Swiss cheese melts into a velvety river that binds the salty corned beef and tangy dressing into one harmonious bite. Serve it alongside a dill pickle spear for a briny contrast or dunk it straight into extra Thousand Island dressing because, let’s be real, more is always more.

Corned Beef and Potato Pancakes

Zesty doesn’t even begin to describe these corned beef and potato pancakes—they’re the glorious lovechild of St. Patrick’s Day leftovers and breakfast comfort, ready to rescue your taste buds from boring brunch routines with crispy, savory perfection.

Ingredients

– 2 cups shredded cooked corned beef
– 3 cups shredded russet potatoes
– 1/2 cup finely chopped yellow onion
– 2 large eggs
– 1/4 cup all-purpose flour
– 1/2 tsp black pepper
– 1/4 tsp salt
– 4 tbsp vegetable oil

Instructions

1. Place shredded potatoes in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. Combine potatoes, corned beef, onion, eggs, flour, pepper, and salt in a large bowl, mixing until fully incorporated.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until it shimmers.
4. Scoop 1/4 cup portions of the mixture into the skillet, flattening each into a 1/2-inch thick pancake with a spatula.
5. Cook pancakes for 4–5 minutes until edges are golden brown and bottoms are crispy.
6. Flip each pancake carefully using a thin spatula to maintain their shape.
7. Cook for another 4–5 minutes until the second side is deeply golden and crispy.
8. Transfer cooked pancakes to a wire rack set over a baking sheet to prevent sogginess.
9. Repeat steps 3–8 with remaining mixture, adding remaining oil as needed.
10. Serve immediately while hot and crispy.

Buttery crisp exteriors give way to tender, savory interiors where the corned beef’s salty richness melds beautifully with the potatoes’ earthy notes. Try stacking them with a fried egg on top for a breakfast tower of power, or serve alongside tangy horseradish sauce for a zesty kick that cuts through the richness.

Corned Beef and Bean Chili

Eager to transform that lonely corned beef from your fridge into something spectacularly delicious? This corned beef and bean chili is the ultimate comfort food glow-up, turning leftover meat into a flavor-packed pot of pure coziness that’ll have your taste buds doing a happy dance.

Ingredients

– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb cooked corned beef, shredded
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 4 cups beef broth
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large diced yellow onion and cook for 5-7 minutes until translucent and slightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika, toasting the spices for 30 seconds to deepen their flavor.
5. Mix in 1 lb shredded corned beef, coating it evenly with the spice mixture.
6. Pour in 1 (28 oz) can crushed tomatoes, scraping any browned bits from the bottom of the pot.
7. Add 1 (15 oz) can each of drained kidney beans and pinto beans.
8. Pour in 4 cups beef broth and season with 1 tsp salt and 1/2 tsp black pepper.
9. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
10. Check the chili’s thickness after 30 minutes—if you prefer it thicker, continue simmering; if thinner, add a splash more broth.
11. Taste and adjust seasoning if needed, remembering the corned beef already brings some saltiness.
12. Simmer for another 15 minutes until the chili has thickened to your desired consistency.

Outrageously satisfying, this chili boasts tender corned beef that melts into the rich, tomatoey base while the beans add wonderful texture. The smoky spices create a complex flavor profile that’s both familiar and excitingly different. Serve it over crispy tortilla chips for added crunch or top with a dollop of cool sour cream to balance the warmth.

Corned Beef and Macaroni Salad

Rarely does a salad come along that can double as a comfort food hug and a picnic superstar, but this corned beef and macaroni mashup is here to prove that canned meat and pasta can have a seriously delicious glow-up. Think of it as your deli counter’s greatest hits, but in a bowl you can eat with a spoon while wearing sweatpants—no judgment here. It’s the kind of dish that makes you wonder why you ever settled for boring potato salad in the first place.

Ingredients

– 8 ounces elbow macaroni
– 12 ounces canned corned beef, chopped
– 1 cup mayonnaise
– 1/4 cup sweet pickle relish
– 2 tablespoons yellow mustard
– 1/2 cup finely chopped celery
– 1/4 cup finely chopped red onion
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 8 ounces of elbow macaroni to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (tip: test a piece at 8 minutes—it should be tender but still have a slight bite).
3. Drain the macaroni in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process and prevent sticking.
4. Transfer the cooled macaroni to a large mixing bowl.
5. Add the 12 ounces of chopped corned beef, 1 cup mayonnaise, 1/4 cup sweet pickle relish, 2 tablespoons yellow mustard, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper to the bowl.
6. Gently fold all ingredients together with a spatula until evenly combined (tip: avoid overmixing to keep the macaroni from breaking apart).
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld (tip: for best results, chill for 2 hours—the salad firms up and the celery stays crisp).
8. Stir the salad once more before serving to redistribute any settled dressing.

This salad delivers a satisfying contrast of creamy, tangy dressing against the hearty, salty corned beef and tender macaroni. Try scooping it into lettuce cups for a low-carb twist, or pile it onto rye toast for an open-faced sandwich that’s basically a Reuben in salad form.

Corned Beef and Avocado Toast

Just when you thought avocado toast couldn’t get any more extra, along comes this corned beef beauty to crash the brunch party and steal all the attention. This isn’t your basic millennial fare—it’s a flavor fiesta where tender, salty corned beef meets creamy avocado on a crispy stage of perfectly toasted bread. Get ready to upgrade your morning routine from ‘meh’ to ‘magnificent’ in about 10 minutes flat.

Ingredients

– 2 slices sourdough bread
– 4 ounces cooked corned beef, thinly sliced
– 1 ripe avocado
– 1 tablespoon olive oil
– 1/2 teaspoon red pepper flakes
– 1/4 teaspoon black pepper
– 1/4 teaspoon sea salt
– 2 large eggs

Instructions

1. Preheat your oven to 400°F and place the sourdough slices on a baking sheet.
2. Brush both sides of the bread with 1 tablespoon olive oil using a pastry brush.
3. Toast the bread in the oven for 5-7 minutes until golden brown and crispy around the edges.
4. While bread toasts, heat a non-stick skillet over medium-high heat and arrange corned beef slices in a single layer.
5. Cook corned beef for 2-3 minutes per side until edges are slightly crispy and heated through.
6. Crack 2 eggs into the same skillet and cook for 3-4 minutes until whites are set but yolks remain runny.
7. Halve the avocado and remove the pit using a knife tip twisted gently.
8. Scoop avocado flesh into a small bowl and mash with a fork until slightly chunky.
9. Season mashed avocado with 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.
10. Spread the seasoned avocado mixture evenly onto the toasted sourdough slices.
11. Layer warmed corned beef over the avocado spread.
12. Top each toast with a fried egg, positioning it centered.

Zesty, creamy, and satisfyingly salty, this toast delivers incredible texture contrast between the crispy bread, tender beef, and silky egg yolk. The spicy kick from the red pepper flakes cuts through the richness beautifully. For maximum drama, serve it open-faced with a sharp knife for that perfect yolk-break moment that’s practically made for food photography.

Corned Beef and Veggie Stir-Fry

Never has leftover corned beef felt so fancy! This lightning-fast stir-fry transforms your St. Patrick’s Day remnants into a vibrant weeknight hero that’ll have you doing a happy dance around the kitchen. Forget boring reheats—we’re giving that salty, savory goodness a colorful veggie glow-up in under 20 minutes.

Ingredients

– 2 tbsp vegetable oil
– 1 lb cooked corned beef, sliced into ¼-inch strips
– 1 large onion, sliced into ½-inch strips
– 2 bell peppers (1 red, 1 green), sliced into ¼-inch strips
– 3 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp black pepper

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers (about 1 minute).
2. Add 1 lb sliced corned beef and cook for 3-4 minutes, stirring occasionally, until edges crisp slightly.
3. Push corned beef to one side of the skillet and add 1 sliced onion and 2 sliced bell peppers to the empty space.
4. Cook vegetables undisturbed for 2 minutes to develop a light char, then stir to combine with corned beef.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant (tip: don’t let garlic brown or it’ll turn bitter).
6. Drizzle 1 tbsp soy sauce evenly over the mixture and sprinkle with 1 tsp black pepper.
7. Toss everything vigorously for 1-2 minutes until sauce coats all ingredients (tip: use tongs for best mixing action).
8. Remove from heat immediately when peppers are tender-crisp but still vibrant (tip: they should have a slight crunch for texture contrast).
9. Serve hot directly from the skillet. For a fun twist, pile it over crispy tater tots or stuff into warm tortillas for fusion-style wraps.

Corned Beef and Cheese Omelette

Gosh, who knew that leftover corned beef could transform from St. Patrick’s Day relic to breakfast royalty overnight? This corned beef and cheese omelette is the ultimate fridge-raid triumph, turning that stubborn holiday remnant into a savory morning masterpiece that’ll make you question why you ever settled for plain eggs. Get ready to give your taste buds a wake-up call they won’t soon forget!

Ingredients

– 3 large eggs
– 2 tablespoons whole milk
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon unsalted butter
– 1/2 cup chopped cooked corned beef
– 1/4 cup shredded sharp cheddar cheese
– 1 tablespoon chopped fresh chives

Instructions

1. Crack 3 large eggs into a medium bowl.
2. Add 2 tablespoons whole milk to the eggs.
3. Whisk the eggs and milk vigorously for 30 seconds until fully combined and slightly frothy.
4. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper until evenly distributed.
5. Heat a 10-inch non-stick skillet over medium heat for 2 minutes.
6. Add 1 tablespoon unsalted butter to the heated skillet.
7. Swirl the melting butter to coat the entire skillet surface evenly.
8. Pour the egg mixture into the center of the skillet.
9. Let the eggs cook undisturbed for 1 minute until edges begin to set.
10. Gently lift the edges of the omelette with a spatula and tilt the skillet to allow uncooked egg to flow underneath.
11. Continue this lifting and tilting motion for 2-3 minutes until the bottom is golden brown but the top remains slightly wet.
12. Sprinkle 1/2 cup chopped cooked corned beef evenly over one half of the omelette.
13. Top the corned beef with 1/4 cup shredded sharp cheddar cheese.
14. Cook for 1 additional minute until cheese begins to melt.
15. Use your spatula to carefully fold the empty half of the omelette over the filling.
16. Slide the completed omelette onto a plate.
17. Garnish with 1 tablespoon chopped fresh chives scattered over the top.

Absolutely magical how the salty, savory corned beef plays against the creamy melted cheddar, all wrapped in that fluffy golden egg blanket. The crispy edges give way to a tender interior that’s pure comfort food perfection—serve it with a side of toasted rye bread for the ultimate deli-style breakfast experience that’ll have you planning your next corned beef purchase specifically for this purpose.

Corned Beef and Colcannon

Darlings, gather ’round your pots and pans because we’re about to turn humble ingredients into a St. Paddy’s Day miracle that’ll make your taste buds do a jig! This corned beef and colcannon combo is the ultimate comfort food mashup that’s basically a warm hug in edible form.

Ingredients

– 3 pounds corned beef brisket
– 1 large onion, quartered
– 4 cloves garlic, smashed
– 2 bay leaves
– 1 tablespoon whole black peppercorns
– 2 pounds Yukon Gold potatoes, peeled and quartered
– 4 cups chopped green cabbage
– 1 cup whole milk
– 4 tablespoons unsalted butter
– 4 slices thick-cut bacon, chopped
– 1 bunch green onions, sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Place the corned beef brisket in a large Dutch oven and cover with cold water by 2 inches.
2. Add the quartered onion, smashed garlic cloves, bay leaves, and whole black peppercorns to the pot.
3. Bring the water to a boil over high heat, then reduce to a gentle simmer at 200°F.
4. Cover the pot and simmer for 3 hours until the beef is fork-tender.
5. While the beef cooks, place the peeled and quartered potatoes in a separate large pot.
6. Cover the potatoes with cold water and add 1 teaspoon of salt.
7. Bring the potatoes to a boil over high heat and cook for 20 minutes until easily pierced with a fork.
8. Drain the potatoes completely and return them to the hot pot to evaporate excess moisture.
9. In a large skillet, cook the chopped bacon over medium heat for 8 minutes until crispy.
10. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
11. Add the chopped cabbage to the bacon fat and cook for 6 minutes until wilted and lightly browned.
12. Mash the hot potatoes with a potato masher until smooth.
13. Heat the whole milk and 2 tablespoons of butter in a small saucepan until steaming at 180°F.
14. Gradually stir the hot milk mixture into the mashed potatoes until creamy.
15. Fold the cooked cabbage, crispy bacon, and sliced green onions into the potato mixture.
16. Season the colcannon with 1/2 teaspoon black pepper and adjust salt if needed.
17. Remove the cooked corned beef from the cooking liquid and let rest for 10 minutes.
18. Slice the corned beef against the grain into 1/2-inch thick pieces.
19. Serve the sliced corned beef alongside generous portions of colcannon.
20. Top the colcannon with the remaining 2 tablespoons of butter to melt over the top.

Keep this glorious creation front and center at your table, where the tender, salty corned beef plays perfectly against the creamy, cabbage-studded potatoes. The magic happens when you get a bit of everything in one forkful – the silky potatoes, crispy bacon bits, and that melt-in-your-mouth beef create a texture symphony that’ll have everyone fighting for seconds. Try serving it with a fried egg on top for breakfast leftovers that’ll make you actually look forward to Monday morning!

Summary

Zesty, versatile, and utterly delicious—these corned beef recipes transform leftovers into exciting meals for any time of day. We hope you find new favorites to enjoy with family and friends! Don’t forget to share which recipe you loved most in the comments and pin this article to your Pinterest boards for easy reference. Happy cooking!