corned beef hash

If you’re making corned beef today, you need this recipe for your leftovers tomorrow!

It’s tradition to make corned beef and cabbage (as well as potatoes, carrots, and soda bread: here’s my recipe for cheese soda bread) for St. Patrick’s Day at our house. One year I corned my own beef: you can see how it went here and here. This year I bought locally grown and corned beef from a local shop that carries local goods. I liked it the best of any corned beef I’ve had so far because it had a really mild flavor to it and it also did not shrink when I cooked it (yes, there can be shrinkage involved!).

We like to make Reuben soup (recipe here) with our leftovers, but I also am very fond of corned beef hash, or red flannel as it is colorfully referred to sometimes. I’ve been really looking forward to it this year after having breakfast in a restaurant that had it on the menu, but when I asked they admitted it was not homemade (=canned or frozen with those tiny horrible round pebbles of corned beef in it).

Corned beef hash is the perfect next day dish for St. Paddy’s Day because you can really clean up your leftovers with it and it has a completely different flavor and texture than the corned beef dinner itself. Your family is not going to roll their eyes and say “Leftovers?!” Make it for breakfast, lunch, brunch or dinner – it doesn’t matter. You’ll love it for any meal. I always serve mine with ketchup! Some folks like to serve fried eggs with it, but I like it without.

This is a great leftover recipe because you can make it to use up leftover potatoes, leftover corned beef or both. It’s also simple to make if you have NO leftovers at all (just cook some potatoes in the microwave and use deli corned beef).

I learned the oven trick from my friend Debbie Koenig, who partially cooks her latkes in the oven (check out her method here).

4.7 from 3 reviews
Leftovers! Corned Beef Hash
 
Cuisine: American
Ingredients
  • ½ small onion, chopped
  • 2½ tbsp olive oil
  • 4 cups cooked potatoes (skin on or off), diced into 1 inch cubes
  • salt and pepper to taste
  • 1½ cups cooked corned beef, diced into 1 inch cubes
  • ½ tbsp butter
Instructions
  1. Note that although I'm giving you a size for your dice on the potatoes and beef, it's really up to you how big you like them.
  2. Heat a large skillet over medium high heat and add ½ tbsp olive oil and the onions. Cook until translucent and starting to brown. Add the potatoes and the rest of the olive oil and the salt and pepper, and turn the heat to high. Allow the potatoes to sit for several minutes before turning.
  3. If you are using potatoes that were boiled with corned beef, they are going to be very wet. I like to transfer the contents of the skillet to a baking sheet (or if you are using an iron proof skillet, just use that) and move the potatoes to a 425 degree oven where I spread them out on the baking sheet and let the high heat dry them out for about 20 minutes. If you're using potatoes that were baked or microwaved, you can skip this step and just continue cooking on the stovetop.
  4. Transfer the potatoes back to the skillet and add the butter (if you never left the stovetop, continue to cook until they potatoes are getting brown before you add the butter). Turn the heat to high and get a really good brown color on the outsides of the potatoes, being careful not to turn them too often (they can fall apart if you handle them too much), but enough so that they do not burn.
  5. When they're close to being golden brown and crispy, add in the corned beef. Stir it in and cook until some of the edges of that begin to brown.

 

If you’re making corned beef today, you need this recipe for your leftovers tomorrow! It’s tradition to make corned beef and cabbage (as well as potatoes, carrots, and soda bread: here’s my recipe for cheese soda bread) for St. Patrick’s Day at our house. One year I corned my own beef: you can see how … Read more

ZucchiniBeefFlatbread2This is a dish I turn to when I am desperate for something for dinner and have very little time to throw something together. This recipe is very flexible. Use any kind of protein. Use any kind of vegetables. Substitute other herbs or cheese. The basic idea is a corn (or wheat tortilla), topped with veggies, meat, herbs and cheese for a quick complete meal.

Tostada Dinner Solution
 
Serves: 2
Ingredients
  • 6 corn tortillas
  • olive oil
  • half a zucchini, sliced thin and quickly sauteed
  • ¼ fresh cilantro chopped
  • 2 small caprese tomatoes (equal to about ½ a regular large tomato) sliced
  • ¾ cooked steak, sliced thin or chopped
  • ½ cup taco cheese mix
  • juice of half a lime
Instructions
  1. Heat the oven to 400. Place the tortillas on a baking sheet and rub with a little olive oil. Bake for about 4 minutes, until they slightly crisp. Pile the ingredients on them and bake until the cheese melts and everything is hot. Spritz with the lime before serving.

 

This is a dish I turn to when I am desperate for something for dinner and have very little time to throw something together. This recipe is very flexible. Use any kind of protein. Use any kind of vegetables. Substitute other herbs or cheese. The basic idea is a corn (or wheat tortilla), topped with … Read more

3-FOOD12345If you go to Nassau, you’ll want to be sure to visit Arawak Cay, just outside town, a little group of restaurants also called The Fish Fry. Here you’ll experience native Bahamian food, including fried fish and conch and peas and rice. If you’ve never had peas and rice, it’s not what it sounds like. It’s made with pigeon peas, similar to black-eyed peas, coconut milk and spices and sometimes, ham. It’s a very tasty dish. It also turns out that it’s the perfect vehicle for leftovers. I had leftover rice, leftover ham, and leftover veggies hanging around. All I needed was a can of black-eyed peas and some other pantry items and this super quick dish came together for a weeknight meal.

Leftovers: Bahamian Peas and Rice
 
Ingredients
  • 1 slice bacon, chopped
  • ½ medium onion, chopped
  • ½ stalk celery, chopped
  • 2½ cups cooked rice (any kind - I used a mix of brown and wild)
  • 1 can 15 oz can black-eyed peas, rinsed and drained
  • ¾ cup chopped cooked carrot
  • ½ of 15 oz can coconut milk
  • ½ cup chicken broth
  • salt and pepper
  • leaves from 3 sprigs fresh thyme
  • ¾ cup diced ham
Instructions
  1. Cook the bacon in a large skillet or pot until it begins to brown. Add onion and celery and cook until onion is translucent.
  2. Stir rice, black-eyed peas, carrot, coconut milk and chicken broth. Add salt and pepper to taste. Stir in ham.
  3. Cook until liquid is absorbed and celery is cooked through, about 5 minutes.

 

If you go to Nassau, you’ll want to be sure to visit Arawak Cay, just outside town, a little group of restaurants also called The Fish Fry. Here you’ll experience native Bahamian food, including fried fish and conch and peas and rice. If you’ve never had peas and rice, it’s not what it sounds like. … Read more

PastawMushroomsThis recipe is  result of trying to deal with my CSA bounty and trying to deal with my leftovers! I had a leftover grilled chicken breast and leftover broccoli. Here’s the result.

Garlic Scape Pasta
 
Serves: 4
Ingredients
  • For the pesto:
  • 16 garlic scapes
  • ½ cup olive oil
  • 2 ounces pine nuts
  • ½ cup Parmesan cheese
  • 4 basil leaves
  • one branch of parsley
  • salt and pepper to taste
  • For the pasta:
  • 18 ounces fresh fettucine (mine was gluten free)
  • 6 baby bella mushrooms, sliced
  • 1 cooked chicken breast, diced into ½ inch chunks (you can also use a raw breast)
  • ½ cup cooked broccoli, chopped
  • ¼ heavy cream
  • ¼ cup skim milk
  • Parmesan cheese for serving
Instructions
  1. Place the scapes, oil, pine nuts, basil, parsley, Parmesan, and salt and pepper in the food processor and process until completely blended into a sauce.
  2. Boil the pasta according to package instructions then drain when it is done.
  3. While the pasta cooks, cook the mushrooms in a skillet with a little oil. If you are using raw chicken, cook that with it until cooked through.
  4. Add ½ cup of the pesto mixture, milk, and cream to mushroom mixture and stir over medium heat for a minute or two, so the scapes cook enough to lose their bitterness. Stir in the broccoli.
  5. Toss the sauce with the pasta and serve with additional cheese.
  6. Freeze the rest of the pesto to use another time.

 

This recipe is  result of trying to deal with my CSA bounty and trying to deal with my leftovers! I had a leftover grilled chicken breast and leftover broccoli. Here’s the result. Garlic Scape Pasta   Print Serves: 4 Ingredients For the pesto: 16 garlic scapes ½ cup olive oil 2 ounces pine nuts ½ … Read more

SalmonLeftoverRice3Recently I found myself rummaging around for something to make for dinner. I had some salmon fillets to use, but plain grilled salmon didn’t sound exciting. I did have about 1 cup of cooked rice (not enough to serve, but I didn’t want to throw it out) and some feta cheese. So I combined the two and came up with a great crust for my salmon. This would also be great with chicken. You could add some olives to the mix if you liked, or some lemon zest.  If you have fresh herbs hanging around, oregano would be my choice. Leftover couscous would work in this dish also.

 

 

Easy Greek Salmon
 
Serves: 4
Ingredients
  • 4 salmon fillets
  • 1 cup cooked rice (any kind)
  • 1 cup crumbled feta cheese (regular or fat free)
  • 2 tbsp lemon juice
  • ½ tsp Greek seasoning
  • salt and pepper to taste
Instructions
  1. Place salmon baking sheet or prepare it for grilling.
  2. Place all other ingredients in food processor and mix thoroughly, until the rice is chopped.
  3. Spread the topping over the salmon and broil or grill as you normally would until salmon is cooked through.

 

Recently I found myself rummaging around for something to make for dinner. I had some salmon fillets to use, but plain grilled salmon didn’t sound exciting. I did have about 1 cup of cooked rice (not enough to serve, but I didn’t want to throw it out) and some feta cheese. So I combined the … Read more

SpaghettiPie2Whenever I make spaghetti and meatballs, I never seem to be able to make the right amount of spaghetti. There’s always some leftover. When the meatballs are gone, it usually will just linger in the fridge until it’s time to toss it. I have found a delicious solution for leftover spaghetti, which got rave reviews at my table.

I tripled my leftover power in this recipe, using leftover chicken and leftover butternut squash. You can poach a chicken breast to use if you don’t have leftovers. The squash can be replaced with leftover acorn squash, or with fresh asparagus.

Creamy Chicken Spaghetti Pie

Serves 4

 

Crust:

1 ½ cups cooked spaghetti

¼ cup shredded mozzarella cheese

Salt and pepper to taste

1 tablespoon heavy cream

¼ teaspoon onion powder

½ teaspoon lemon juice

 

Filling:
1 clove garlic, minced

½ tablespoon butter

¼ cup heavy cream

¼ cup skim milk

¼ cup shredded or grated Parmesan cheese, plus 1 tablespoon for topping

Heaping ½ cup cooked chicken cut into ½ inch squares (this is equal to about one boneless skinless breast)

Pinch of nutmeg

Salt and pepper to taste

½ cup cooked butternut squash, cut into ½ inch pieces

 

  1. Preheat the oven to 375 degrees and prepare a 9 inch pie pan with cooking spray or by rubbing with oil or butter.
  2. Mix the spaghetti with the mozzarella, 1 tablespoon cream, onion powder, lemon juice, and salt and pepper in a bowl.
  3. Add the pasta mix to the pie pan, spreading it around and up the sides. There will be some holes and you won’t have a solid ‘crust.’
  4. In a skillet, cook the garlic in the butter over medium heat until the garlic is fragrant, about 1 minute.
  5. Stir in the cream and milk and let it bubble, then stir in the cheese and stir until it melts and thickens the sauce.
  6. Stir in the chicken and squash.
  7. Pour over the crust. Sprinkle with remaining Parmesan cheese.
  8. Bake for 30 minutes.

Whenever I make spaghetti and meatballs, I never seem to be able to make the right amount of spaghetti. There’s always some leftover. When the meatballs are gone, it usually will just linger in the fridge until it’s time to toss it. I have found a delicious solution for leftover spaghetti, which got rave reviews … Read more

This warm and wonderful soup uses up leftover potatoes and leftover meatloaf. If you don’t happen to have leftover potatoes, cook 2 large baking potatoes in the microwave and use those. It comes together very quickly and makes a hearty meal, when served with a salad. Best of all, no one is going to realize you’re making leftovers. Not a single person at my dinner table could identify this as having meatloaf in it, even when we had had said meatloaf the night before! Just call it Potato and Hamburger Soup and no one is the wiser.

Do you like this new recipe format plug-in I’m trying? Let me know what you think!

4.5 from 2 reviews
Potato and Meatloaf Soup
 
This quick and easy soups tastes rich and delicious AND is your solution for leftover meatloaf and potatoes.
Recipe type: soup, leftovers
Cuisine: American
Serves: 4
Ingredients
  • 4 tbsp butter
  • ⅓ c. flour
  • 4 c. skim milk
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups cooked, peeled, diced potato
  • ¼ cup shredded cheddar cheese
  • 3 scallions, chopped
  • 2 tbsp Greek yogurt
  • 2 tbsp light sour cream
  • 1¼ cup chopped meatloaf
Instructions
  1. Melt butter in a large saucepan. Stir in flour and cook for about 30 seconds.
  2. Whisk in the milk and stir in salt and pepper. Cook over medium heat, stirring occasionally until it thickens.
  3. Stir in potato, cheese, scallion, yogurt and sour cream. Cook until it begins to bubble.
  4. Stir in the meatloaf and cook for about 3 minutes until heated through.

pot meatloaf soup

This warm and wonderful soup uses up leftover potatoes and leftover meatloaf. If you don’t happen to have leftover potatoes, cook 2 large baking potatoes in the microwave and use those. It comes together very quickly and makes a hearty meal, when served with a salad. Best of all, no one is going to realize … Read more

fried riceFried rice is my great go-to dish for lots of different leftovers. Small amounts of cooked leftover veggies can be used up in this dish as well as unused raw veggies that are lingering in your fridge. You can also add  leftover meat as well as shrimp. It’s a very forgiving dish. Here’s my recipe from a recent night:

2 eggs

2 tbsp olive oil

1/2 small onion, minced

1 garlic clove, minced

4 cups cooked brown rice (you can use any kind of rice)

3 tbsp tamari sauce (or soy sauce)

2 tbsp stir fry sauce

1/4 cup cooked carrots, sliced thinly

2 scallions, chopped

1/4 cup chopped broccoli

2 baby bok choy heads, thinly sliced

1/2 cup frozen peas

Scramble the eggs then cook in 1 tbsp oil over medium high heat. Remove from the pan. Add the remaining oil with the onions and cook until translucent. Add the garlic and cook for a minute. Add the rice. Stir and then allow it to cook several minutes, stirring again and again letting it just sit for a few minutes. This allows the rice to brown and gives it some crunch. Add the tamari or soy sauce and stir fry sauce.

The next step is to stir in any uncooked veggies you are using. Let these cook until they soften, then stir in your cooked veggies. Cook until everything is combined and the raw veggies are cooked through. Stir the egg back in and serve.

You can use raw or cooked veggies in this recipe, so it’s great not only for leftovers, but for figuring out what to do with that little bit of a raw vegetable that isn’t enough to feed the whole family with.

Other possible ingredients in this: cooked diced chicken, cooked diced pork, cooked diced beef, cooked or raw shrimp, sliced or chopped zucchini, rutabaga, turnip, parsnip, snow peas, bean sprouts, diced green beans, thinly sliced Napa cabbage,or  thinly sliced mushrooms.

You can also add some grated ginger for some added zing. It’s a very flexible dish, perfect for using up all kinds of things that are lingering in your fridge!

Fried rice is my great go-to dish for lots of different leftovers. Small amounts of cooked leftover veggies can be used up in this dish as well as unused raw veggies that are lingering in your fridge. You can also add  leftover meat as well as shrimp. It’s a very forgiving dish. Here’s my recipe … Read more

Here’s my latest installment of what to do with your leftovers! Got leftover chicken? Make a big dinner salad that feeds 4 and is super satisfying.

Leftover Chicken Salad

1 head of Boston or Romaine lettuce, torn into pieces (you can also buy bagged salad)

10 baby carrots, thinly sliced

2 clementine tangerines, peeled, sectioned then cut in half

1/4 cup shredded Swiss cheese (or any of your choice)

1 to 1 1/2 leftover chicken breasts, cut into bite size pieces

2 tbsp finely chopped red onion

Toss all of this together. You can use bottled dressing or make your own.

This serves 4 and with a loaf or bread or some potatoes, it is a complete meal.

The great thing about salad is that it is very forgiving. You can add any raw veggie you like, use any kind of lettuce and any kind of dressing.  Choose your cheese. If you don’t want fruit, don’t add it, but if you do, salads with apples, pears ,or  strawberries are tasty and a fun way to make things a bit brighter.

 

Here’s my latest installment of what to do with your leftovers! Got leftover chicken? Make a big dinner salad that feeds 4 and is super satisfying. Leftover Chicken Salad 1 head of Boston or Romaine lettuce, torn into pieces (you can also buy bagged salad) 10 baby carrots, thinly sliced 2 clementine tangerines, peeled, sectioned … Read more

I make ham twice a year. Christmas Eve and Easter. I’m not sure why, except it’s kind of a novelty, smells good, and it does taste great, especially when I baste with pineapple juice and make a brown sugar and Dijon mustard coating! But the end result is I have tons of ham haunting me afterwards. I took the bull by the horns and whipped up this awesome casserole. It was so good I would buy deli ham just to make it again.

Ham, Rice and Broccoli Casserole

4 tbsp butter

1/4 cup flour (I used gluten-free)

2 cups skim milk

1 tsp Dijon mustard

salt and pepper

2 1/4 cups hot rice (if you use leftover rice, heat it in the microwave)

2 cups broccoli florets (I used raw, but if you have leftover cooked broccoli, you can use that)

1 1/2 cups diced ham

1/2 cup shredded Swiss cheese

2 tbsp breadcrumbs (I used gluten-free)

 

Preheat the oven to 350 and spray a 9×9 square inch baking dish with cooking spray. Melt the butter in a saucepan and stir in the flour, cooking it for about 30 seconds. Whisk in the milk and mustard and salt and pepper to your taste, and whisk occasionally as it thickens over medium low heat. (Note that you can make this sauce in advance, but be sure to heat it up before you pour it on your casserole.)

Meanwhile, spread the rice on the bottom of the dish. Top with the broccoli, then with the ham. Once the sauce is thick, pour it on top. Sprinkle with the cheese. Top with the breadcrumbs. Cover with foil and bake for 20 minutes. Uncover and bake another 25 minutes until bubbly and browning on the top.

Oh my. This was creamy and comforting and I felt oh so virtuous for using up my leftovers. Everyone loved this, so this is definitely going to be my go-to dish to use up ham from now on!

I make ham twice a year. Christmas Eve and Easter. I’m not sure why, except it’s kind of a novelty, smells good, and it does taste great, especially when I baste with pineapple juice and make a brown sugar and Dijon mustard coating! But the end result is I have tons of ham haunting me … Read more

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