Corned Beef Leftovers by Jodie Fitz
The leftovers of a corned beef dinner can be plentiful. Our ‘go to’ is always a good old-fashioned reuben sandwich built with the corned beef, Thousand Island dressing, Swiss cheese and coleslaw on rye bread toasted for greatness. Yes, we swap out the sauerkraut but you can use that too.
However, corned beef can be used for so many other unique recipe combinations that really changes the entire flavor. Here are a few options to consider. Or, maybe you don’t like a traditional corned beef dinner after all and want to make these your main course?
Either way, don’t let any of it go to waste! You will find corned beef, supplies to make your own corned beef, sauerkraut, rye bread and many other ingredients to make these delicious bites. Shop the market and support local!
Deluxe Corned Beef Hash
Recipe adapted from All Recipes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
Ingredients
*ingredients available at the market
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped*
5 large Yukon Gold potatoes, peeled and cut into ¼-inch cubes*
1 large carrot, coarsely shredded*
2 pounds cooked corned beef, shredded or cubed*
2 tablespoons chopped fresh parsley*
½ teaspoon ground black pepper, or to taste
¼ teaspoon dried thyme leaves*
1 pinch salt to taste
Eggs (optional)*
Directions
Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes.
Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
Optional: Serve topped with a cooked egg.
Irish Egg Rolls
Recipe adapted from All Recipes
Prep Time: 30 minutes
Cook Time: 5 to 15 minutes
Servings: 8
Ingredients
*ingredients available at the market
1 ½ quarts oil for deep frying
4 ounces chopped or shredded corned beef (cooked)*
1 cup shredded steamed cabbage*
1 cup diced cooked potatoes*
1 cup shredded carrot*
½ cup thinly sliced onion*
salt and pepper, to taste
8 (7-inch square) egg roll wrappers
Directions
Heat oil in a deep-fryer to 375 degrees F (190 degrees C) or in a deep pan.
Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.
Reuben Pizza
Recipe adapted from All Recipes
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 8
Ingredients
*ingredients available at the market
(1 pound) loaf frozen whole wheat bread dough, thawed
½ cup thousand island dressing
2 cups shredded Swiss cheese
6 ounces shredded, cooked corned beef*
1 cup sauerkraut – rinsed and drained* or coleslaw
½ teaspoon caraway seed
¼ cup chopped dill pickles* (Optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.
On a lightly floured surface, roll bread dough out into a large circle about 18-inches in diameter; transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn’t form a dome when baking.
Bake for 20 to 25 minutes in the preheated oven, or until golden.
Spread 1/2 of the salad dressing over hot crust. Sprinkle with 1/2 of the Swiss cheese. Arrange corned beef on top of cheese, then drizzle with remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
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