Corned beef and cabbage is the traditional Irish-American St. Patrick’s Day dish. Restaurants, Irish or not, make sure it’s on the menu on March 17, and home cooks make their own versions of it, too. I make a Slow Cooker Corned Beef and Cabbage that’s ready for my family at the end of a long day full of work, school and baseball practice.
Most likely, there will be corned beef leftovers. I’ve found five recipes that will help you (and me) not waste the meat that’s leftover from the traditional St. Patrick’s Day corned beef and cabbage dinner.
- Slow Cooker Corned Beef and Cabbage Chowder – You can turn all your St. Patrick’s Day leftovers into a chowder on March 18. It’s sort of the St. Patrick’s Day version of turkey soup after Thanksgiving.
- Corned Beef Hash – St. Patrick’s Day corned beef dinner becomes the next day’s quick breakfast (or another dinner) in a skillet when paired with potatoes and eggs.
- Corned Beef and Cabbage Turnovers – Leftover corned beef is sautéed with onion and shredded cabbage and turned into a filling for puff pastry. A mustardy dip recipe is included.
- Irish Tacos – Shredded corned beef and coleslaw fill soft flour tortillas in this Irish version of a Mexican standard.
- St. Patrick’s Colcannon – Leftover corned beef is added to the standard potatoes and cabbage in this twist on Colcannon, an Irish comfort food.
Do you have any good recipes that use up leftover corned beef? Share them with us in the comments if they aren’t secret family recipes, please.
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