Type what you have

Ingredients

• ✓ corned beef
• potato
• onion
• beef broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
3. 3 Mix well and serve hot.

By Jodi McRobb

Ingredients

• ✓ corned beef
• baking potato
• baked bean
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
3. 3 Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
4. 4 Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

By KAVA48

Ingredients

• ✓ corned beef
• vegetable oil
• onion
• potato
• black pepper
• cider vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions and potatoes; cook and stir until slightly browned, about 5 minutes.
2. 2 Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 2 to 3 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

By dave c

Ingredients

• ✓ corned beef
• vegetable oil
• butter
• onion
• green bell pepper
• red bell pepper
• hash brown potato
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook for 5 minutes. Stir in bell peppers; cook for 3 minutes. Add potatoes, corned beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown and corned beef is browned, about 16 minutes.

By Ms Chef Esh

Ingredients

• ✓ corned beef
• potato
• green onion
• egg
• salt
• pepper
• vegetable oil

Instructions

1. 1 Place corned beef into a large bowl with potatoes, green onions, and egg; season with salt and pepper. Form mixture into golf ball-sized balls.
2. 2 Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side. Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.

By LisaColaro

Ingredients

• ✓ corned beef
• vegetable oil
• onion
• mashed potato
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.

By KATERS0404

Ingredients

• ✓ corned beef
• potato
• green onion
• salt
• black pepper
• garlic
• butter
• tomato salsa

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender but still firm, about 15 minutes. Drain and finely chop.
2. 2 Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
3. 3 Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
4. 4 Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ corned beef
• olive oil
• onion
• egg
• swiss cheese
• salt
• black pepper
• slider bun

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
2. 2 Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
3. 3 Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.

By lutzflcat

Ingredients

• ✓ corned beef
• butter
• olive oil
• onion
• yukon gold potato
• carrot
• parsley
• black pepper
• thyme
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes.
3. 3 Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
4. 4 Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Debra Steward

Ingredients

• ✓ corned beef
• egg
• milk
• caraway seed
• dill weed
• orange zest
• butter
• sauerkraut
• swiss cheese
• thousand island dressing

Instructions

1. 1 Whisk together eggs, milk, caraway seeds, dill, and orange zest.
2. 2 Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
3. 3 While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
4. 4 Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
5. 5 Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

By Marcia

Ingredients

• ✓ corned beef
• spinach
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

By Goddess

Ingredients

• ✓ corned beef
• swiss cheese
• mayonnaise
• sweet pickle relish
• hamburger bun

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil.
3. 3 Bake in the preheated oven until heated through, 20 to 25 minutes.

By Brenda Smith

Ingredients

• ✓ corned beef
• sour cream
• onion soup mix
• dinner roll
• dill pickle

Instructions

1. 1 In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
2. 2 Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
3. 3 Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

By Peg

Ingredients

• ✓ corned beef
• sauerkraut
• caraway seed
• tortilla chip
• thousand island dressing
• swiss cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add corned beef and cook until crisp on all sides, about 5 minutes.
2. 2 Place drained sauerkraut in a bowl with caraway seed; stir to combine.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
4. 4 Place 1/2 of the chips in an oven-proof skillet. Scatter 1/2 of the corned beef and 1/2 of the sauerkraut on top of the chips. Drizzle 1/2 of the Thousand Island dressing over the corned beef and top with 1/2 of the Swiss cheese. Repeat layers once more.
5. 5 Broil in the preheated oven until cheese has melted, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ corned beef
• bow-tie pasta
• sauerkraut
• swiss cheese
• thousand island salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. 2 Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.

By Celeste Mandley

Ingredients

• ✓ corned beef
• salad dressing
• rye bread
• coleslaw

Instructions

1. 1 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

By SHORECOOK

Ingredients

• ✓ corned beef
• dark rye bread
• sauerkraut
• swiss cheese
• thousand island dressing

Instructions

1. 1 Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
2. 2 Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

By ALDO1938

Ingredients

• ✓ corned beef
• cream cheese
• green onion
• mayonnaise
• worcestershire sauce
• horseradish
• pecan

Instructions

1. 1 Combine cream cheese, corned beef, green onions, mayonnaise, Worcestershire sauce, and horseradish in a bowl until thoroughly mixed.
2. 2 Shape cream cheese mixture into a ball.
3. 3 Place pecans into a shallow bowl. Roll and coat ball in chopped pecans. Refrigerate until ready to serve.

By jefnjen

Ingredients

• ✓ corned beef
• knockwurst
• butter
• rye bread
• swiss cheese
• brown mustard

Instructions

1. 1 Slice knockwurst into long slices.
2. 2 Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
3. 3 Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
4. 4 Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.

By Brian Genest

Ingredients

• ✓ corned beef
• pumpernickel bread
• thousand island dressing
• swiss cheese
• sauerkraut

Instructions

1. 1 Preheat a grill for low heat.
2. 2 Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
3. 3 Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

By NancyOlson

Ingredients

• ✓ corned beef
• rye bread
• thousand island dressing
• sauerkraut
• swiss cheese

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
3. 3 Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

By MRSCANUCK

Ingredients

• ✓ corned beef
• kimchi
• water
• yukon gold potato
• carrot
• celery

Instructions

1. 1 Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
2. 2 Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
3. 3 Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

By John Mitzewich

Ingredients

• ✓ corned beef
• onion
• dijon mustard
• mayonnaise
• horseradish
• beer
• butter
• flour
• salt
• egg

Instructions

1. 1 Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
2. 2 Preheat an oven to 450 degrees F (230 degrees C).
3. 3 In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
5. 5 When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

By Barb1970

Ingredients

• ✓ corned beef
• mayonnaise
• thousand island dressing
• sauerkraut
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix mayonnaise and dressing together in a small bowl; set aside.
3. 3 Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and mayonnaise mixture on top of sauerkraut.
4. 4 Bake in the preheated oven for 20 to 25 minutes. Serve hot.
5. 5 Enjoy!

By CRUZCHIX

Ingredients

• ✓ corned beef
• sauerkraut
• cream cheese
• swiss cheese
• thousand island dressing

Instructions

1. 1 Combine sauerkraut, cream cheese, Swiss cheese, corned beef, and Thousand Island dressing in a slow cooker; cover, and cook on high until hot, stirring occasionally while cooking, about 45 minutes.

By C Ella Church

Ingredients

• ✓ corned beef
• cooking spray
• water
• apricot preserves
• brown sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with nonstick cooking spray.
2. 2 Place corned beef into the prepared baking dish; pour in water. Cover the dish tightly with aluminum foil.
3. 3 Bake in the preheated oven for 2 hours; drain liquid.
4. 4 Combine apricot preserves, brown sugar, and soy sauce in a small bowl. Spread evenly over corned beef.
5. 5 Return to the oven and bake uncovered until meat is tender, 25 to 30 more minutes. Baste occasionally with pan drippings.
6. 6 Slice corned beef across grain and serve.

By CANMAD7

Ingredients

• ✓ corned beef
• chili sauce
• mayonnaise
• butter
• rye bread
• swiss cheese
• sauerkraut

Instructions

1. 1 Preheat oven broiler.
2. 2 Mix chili sauce and mayonnaise until smooth. Spread mayonnaise mixture and butter on bread slices. Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices. Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.

By Sara

Ingredients

• ✓ corned beef
• vegetable oil
• onion
• baked bean
• tomato puree
• worcestershire sauce
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Ingredients

• ✓ corned beef
• whole wheat bread dough
• thousand island dressing
• swiss cheese
• sauerkraut
• caraway seed
• dill pickle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.
2. 2 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.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until golden.
4. 4 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.
5. 5 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.

By FITZWIFE

Ingredients

• ✓ corned beef
• sauerkraut
• thousand island salad dressing
• crescent roll
• swiss cheese
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
3. 3 Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
4. 4 Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

By Patti Barrett