{"id":24107,"date":"2026-11-01T08:23:55","date_gmt":"2026-11-01T15:23:55","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=24107"},"modified":"2026-11-01T08:38:15","modified_gmt":"2026-11-01T15:38:15","slug":"corned-beef-ten-recipes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/corned-beef-ten-recipes\/","title":{"rendered":"Corned Beef – Ten Recipes"},"content":{"rendered":"

1. Classic Corned Beef Hash<\/span><\/h2>\n
    \n
  1. Dice 2 cups cooked corned beef and 2 cups cooked potatoes. <\/span><\/li>\n
  2. Saut\u00e9 1 diced onion in 2 tbsp butter until soft. <\/span><\/li>\n
  3. Add the beef and potatoes, press flat, and cook undisturbed 5\u20136 minutes until crusty. <\/span><\/li>\n
  4. Flip in sections and crisp the other side. <\/span><\/li>\n
  5. Season with pepper and top with fried or poached eggs.<\/span><\/li>\n<\/ol>\n

    2. Corned Beef Hash Eggs Benedict<\/span><\/h2>\n
      \n
    1. Make crispy hash patties: form the hash from #1 into rounds and pan-fry them. <\/span><\/li>\n
    2. Top each with a poached egg and hollandaise. <\/span><\/li>\n
    3. Sprinkle with paprika and chives.<\/span><\/li>\n<\/ol>\n

      3. Corned Beef and Swiss Omelet<\/span><\/h2>\n
        \n
      1. Whisk 3 eggs with a splash of milk. <\/span><\/li>\n
      2. Pour into a buttered skillet<\/span><\/li>\n
      3. When nearly set, add \u00bd cup chopped corned beef, \u00bc cup shredded Swiss, and a spoonful of saut\u00e9ed onion. <\/span><\/li>\n
      4. Fold and cook another minute.<\/span><\/li>\n<\/ol>\n

        4. Reuben Breakfast Sandwich<\/span><\/h2>\n
          \n
        1. Toast rye bread. <\/span><\/li>\n
        2. Layer sliced corned beef, a fried egg, drained sauerkraut, and Swiss cheese. <\/span><\/li>\n
        3. Spread Thousand Island or Russian dressing on the bread. <\/span><\/li>\n
        4. Grill the sandwich in butter until the cheese melts.<\/span><\/li>\n<\/ol>\n

          5. Corned Beef Breakfast Burritos<\/span><\/h2>\n
            \n
          1. Scramble 6 eggs. <\/span><\/li>\n
          2. Stir in 1 cup chopped corned beef, 1 cup diced cooked potatoes, and \u00bd cup cheddar. <\/span><\/li>\n
          3. Roll in warm flour tortillas with salsa or hot sauce. <\/span><\/li>\n
          4. These freeze well wrapped in foil.<\/span><\/li>\n<\/ol>\n

            6. Corned Beef and Cabbage Skillet<\/span><\/h2>\n
              \n
            1. Saut\u00e9 2 cups shredded cabbage and 1 sliced onion in butter until tender and slightly browned. <\/span><\/li>\n
            2. Add 1\u00bd cups chopped corned beef and heat through. <\/span><\/li>\n
            3. Make 4 wells<\/span><\/li>\n
            4. Crack an egg into each<\/span><\/li>\n
            5. Cover, and cook until the whites set.<\/span><\/li>\n<\/ol>\n

              7. Corned Beef Breakfast Casserole<\/span><\/h2>\n
                \n
              1. Grease a 9\u00d713 pan. <\/span><\/li>\n
              2. Layer 4 cups cubed bread (rye is great), 2 cups chopped corned beef, and 1\u00bd cups shredded Swiss. <\/span><\/li>\n
              3. Whisk 8 eggs with 2 cups milk, 1 tsp mustard, salt, and pepper, then pour over. <\/span><\/li>\n
              4. Refrigerate overnight and bake at 350\u00b0F for 45\u201350 minutes.<\/span><\/li>\n<\/ol>\n

                8. Corned Beef Potato Pancakes<\/span><\/h2>\n
                  \n
                1. Grate 2 large potatoes and squeeze them dry. <\/span><\/li>\n
                2. Mix with 1 cup finely chopped corned beef, 1 egg, 2 tbsp flour, and 2 tbsp grated onion. <\/span><\/li>\n
                3. Fry spoonfuls in oil, flattening them, 3\u20134 minutes per side. <\/span><\/li>\n
                4. Serve with sour cream or applesauce.<\/span><\/li>\n<\/ol>\n

                  9. Corned Beef Breakfast Quiche<\/span><\/h2>\n
                    \n
                  1. Fill a pie crust with 1 cup chopped corned beef, 1 cup Swiss or Gruy\u00e8re, and \u00bd cup saut\u00e9ed onion. <\/span><\/li>\n
                  2. Whisk 4 eggs with 1 cup half-and-half, salt, and pepper, then pour over. <\/span><\/li>\n
                  3. Bake at 375\u00b0F for 35\u201340 minutes until set in the center.<\/span><\/li>\n<\/ol>\n

                    10. Corned Beef Hash Stuffed Peppers<\/span><\/h2>\n
                      \n
                    1. Halve 2 bell peppers and remove the seeds. <\/span><\/li>\n
                    2. Fill with prepared corned beef hash (RECIPE 1)<\/span> leaving a small well on top. <\/span><\/li>\n
                    3. Crack an egg into each well, top with cheese, and bake at 375\u00b0F for 20\u201325 minutes until the eggs are done the way you like them.<\/span><\/li>\n<\/ol>\n

                      Tips:<\/span><\/h2>\n