Use leftover corned beef for meals beyond holiday


POSTED: Wednesday, March 17, 2010

Happy St. Patrick's Day! Chances are you already have plans for a fresh corned beef and cabbage dinner tonight, so we're sharing recipes for what to do with leftovers from the holiday.

These recipes originally called for canned corned beef, but fresh corned beef makes them even better. The Corned Beef Casserole calls for three hard-cooked eggs—don't be put off by that. It's delicious, a perfect brunch dish because you can prepare it the night before, refrigerate it and pop it in the oven the next morning.

Everyone is familiar with corned beef hash patties, but Corned Beef Mash Patties is ideal if you don't have fresh potatoes on hand or have leftover mashed potatoes.



1/4 cup butter or margarine
1 cup finely minced onion
2 cups cooked, peeled and sliced russet potatoes
2 cups chopped cooked fresh corned beef or 1 can (12 ounces) corned beef, thinly sliced
3 hard-cooked eggs, thinly sliced
1 can reduced-fat cream of mushroom soup
3/4 cup reduced-fat (2 percent milk fat) milk
1 cup grated reduced-fat cheddar cheese
3/4 cup bread crumbs

Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.

Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.

Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.

In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.

Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low until crumbs are lightly browned. Sprinkle over top of casserole. Bake for 30 minutes. Serves 6.

Approximate nutritional analysis, per serving: 420 calories, 22 g total fat, 11 g saturated fat, 185 mg cholesterol, 1,250 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g sugar, 27 g protein



3/4 cup water
1 cup milk
2-1/2 cups instant mashed potato flakes (such as Betty Crocker Potato Buds)
2 cups chopped cooked fresh corned beef or 1 can (12 ounces) corned beef
1 egg
1 round onion, chopped
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons sake (rice wine)
Vegetable oil for frying

In sauce pot, heat water and milk. Add instant mashed potato flakes, mix well and set aside.

In large mixing bowl, combine corned beef, egg, onion, sugar, salt and sake. Add mashed potatoes; use fork to mix ingredients together.

Shape into patties and pan fry until browned on both sides. Serves 6.

Approximate nutritional analysis, per serving: 400 calories, 28 g fat, 6 g saturated fat, 90 mg cholesterol, 800 mg sodium, 18 g carbohydrate, 0 g fiber, 4 g sugar, 19 g protein

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