20 Creative Recipes For Leftover Corned Beef
Leftover corned beef is basically a flavor jackpot waiting for a second act. Instead of defaulting to the same sandwich, let’s turn it into crispy, cheesy, cozy dinners you’ll actually crave.
These ideas are fast, clever, and totally weeknight friendly. Grab that container from the fridge and let’s make something great.
1. Corned Beef Hash With Crispy Yukon Golds
Dice Yukon Golds and corned beef into even cubes so everything crisps at the same pace. Start the potatoes in a hot skillet with a thin layer of oil, letting them sit undisturbed until golden on one side.
Add the corned beef, onions, and a little butter for flavor, then press down for crunchy edges.
Crack an egg or two on top and cover briefly so the whites set but the yolks stay runny. A splash of vinegar brightens everything, while chopped chives add freshness.
Serve with hot sauce, rye toast, and a quick side of dressed arugula to cut the richness.
2. Reuben Quesadillas
Layer a tortilla with shredded Swiss, chopped corned beef, a little well-drained sauerkraut, and a drizzle of Thousand Island. Fold and cook in a lightly oiled skillet over medium heat until the tortilla turns spotted and the cheese melts.
Press gently for maximum contact and crunch without squeezing out the filling.
Slice into wedges and serve with extra dressing for dipping. Add caraway seeds to the pan for that rye bread aroma.
If you like heat, whisk a touch of horseradish into the sauce, or add pickled jalapeños inside for a spicy twist.
3. Corned Beef and Cabbage Fried Rice
Start with day-old rice for the best texture, breaking up clumps before cooking. Stir-fry neutral oil, garlic, and onions until fragrant, then add shredded cabbage and let it soften with a little char.
Push to the side, scramble an egg, and toss in chopped corned beef for savory, salty bites.
Season with soy sauce, a splash of rice vinegar, and a pinch of white pepper. Finish with sesame oil and scallions to brighten.
Add peas or carrots if you want more color, and serve hot with chili crisp for extra kick.
4. Reuben Sliders
Split soft slider rolls, then spread Thousand Island on both sides. Layer sliced corned beef, Swiss, and well-drained sauerkraut to avoid sogginess.
Place the tops on, brush with melted butter mixed with Dijon and a pinch of onion powder, then sprinkle sesame or poppy seeds.
Bake covered until melty, uncover to crisp the tops, and let rest briefly before slicing. The steam helps everything meld while keeping the bottoms tender.
Serve with extra dressing and dill pickles for snap.
5. Corned Beef Breakfast Burritos
Warm a large tortilla, then pile on soft scrambled eggs, diced crispy potatoes, and chopped corned beef. Add cheddar or pepper jack, plus a spoon of salsa or hot sauce.
Fold tightly, tucking the sides, and sear seam-side down in a dry skillet until golden and sealed.
Wrap extras in foil for grab-and-go mornings. For meal prep, freeze without fresh salsa, then reheat in a skillet or air fryer to restore crisp edges.
A quick swipe of crema or Greek yogurt adds cooling contrast.
6. Corned Beef Grilled Cheese With Pickles
Butter sourdough slices and build with Swiss, thin corned beef, and crunchy dill pickle slices for tang. Cook low and slow so the cheese melts before the bread over-browns.
Flip gently and press lightly to encourage even crisping without losing the filling.
Brush the outside with a touch of mayo for extra golden color if you like. Serve with mustard or Thousand Island for dipping.
A side of tomato soup transforms it into a comforting lunch that hits every salty, crunchy, melty note.
7. Corned Beef and Potato Soup
Sweat onions and celery in butter until translucent, then add diced potatoes, chopped corned beef, and chicken or vegetable broth. Simmer until the potatoes are tender.
Mash a portion in the pot to thicken, then stir in a splash of cream or milk for richness.
Season with pepper and a little mustard for brightness. Finish with chives and serve with crusty bread.
If leftovers thicken in the fridge, thin with broth when reheating and adjust salt since the beef is already well seasoned.
8. Corned Beef Tater Tot Casserole
Combine chopped corned beef with sautéed onions, peas, and a quick creamy sauce made from broth, a little cream, and shredded cheese. Pour into a baking dish and arrange frozen tater tots neatly on top.
Bake until the filling bubbles and the tots turn deeply golden and crunchy.
Let it rest a few minutes so the sauce sets slightly. Serve with a crisp salad or pickles to cut the richness.
A dash of smoked paprika or garlic powder in the sauce adds cozy flavor without overpowering the corned beef.
9. Irish Nachos
Roast or air-fry thin potato slices until crisp and bronzed on the edges. Pile them on a sheet pan and shower with shredded cheese, diced corned beef, and scallions.
Return to the oven until the cheese melts into gooey puddles.
Finish with sour cream, pickled jalapeños, and a zigzag of mustard or Thousand Island. Eat fast so the potatoes stay snappy.
For extra crunch, sprinkle with crushed kettle chips or fried shallots right before serving.
10. Corned Beef Stuffed Baked Potatoes
Bake russets until skins are crisp and insides fluffy. Split and fluff with a fork, then fold in butter, salt, and pepper.
Load with chopped corned beef, shredded cheese, and a spoon of sauerkraut if that is your vibe.
Drizzle with Dijon or a quick horseradish sour cream for punch. Pop back in the oven briefly to melt the cheese.
Serve alongside a simple green salad, and do not forget extra napkins because this one is satisfyingly messy.
11. Reuben Flatbread Pizza
Brush flatbread with Thousand Island, then scatter sliced corned beef and well-drained sauerkraut. Add shredded Swiss and a pinch of caraway seeds for classic rye vibes.
Bake on a hot stone or sheet until the edges blister and the cheese browns in spots.
Finish with chopped dill pickles and a drizzle of dressing if you like it saucy. Slice into squares for snacking or serve with a crisp lager.
It is everything you love about a Reuben in bubbly, hand-held form.
12. Corned Beef and Cheese Omelet
Whisk eggs with a pinch of salt until frothy for a tender omelet. Pour into a nonstick skillet and tilt to coat, nudging curds gently for even cooking.
Add finely chopped corned beef and cheddar or Swiss, then fold and let residual heat finish melting.
Top with chives and a few dashes of hot sauce. Serve with buttered toast and crisp tomatoes for brightness.
For extra fluff, add a spoon of cottage cheese to the eggs and cook low and slow.
13. Corned Beef Stuffed Cabbage Rolls
Blanch cabbage leaves until pliable, then pat dry. Mix chopped corned beef with cooked rice, sautéed onions, and a little mustard.
Spoon onto leaves, roll tightly, and nestle into a baking dish.
Cover with a tangy tomato sauce made from crushed tomatoes, vinegar, and a pinch of brown sugar. Bake until tender and the sauce reduces slightly.
Serve hot with sour cream and fresh dill, and save leftovers because the flavors deepen overnight beautifully.
14. Corned Beef Ramen Bowl
Build an easy broth with chicken stock, a splash of soy, and a knob of butter for body. Add ramen noodles and cook until just tender.
Slide in thinly sliced corned beef to warm without overcooking, then top with a jammy egg.
Finish with scallions, sesame seeds, and a strip of nori. A dab of chili paste or miso adds depth fast.
It is weeknight ramen with deli-counter magic that tastes far more elaborate than it is.
15. Corned Beef Shepherd’s Pie
Sauté carrots, onions, and peas in butter, then stir in chopped corned beef. Add a quick gravy using broth and a spoon of flour, simmering until glossy.
Spread into a skillet and top with fluffy mashed potatoes scored with a fork.
Bake until the peaks brown and the filling bubbles around the edges. Let rest so slices hold together.
Serve with pickled red cabbage or a sharp salad for contrast, and enjoy how the salty beef turns cozy under that blanket of mash.
16. Corned Beef “Reuben” Pasta Bake
Toss short pasta with a creamy Swiss and cream cheese sauce loosened with broth. Fold in chopped corned beef and well-drained sauerkraut for tang.
Sprinkle with more cheese and a whisper of caraway.
Bake until bubbly and lightly browned on top. Let it stand a few minutes to set before serving.
A drizzle of Thousand Island at the table seals the Reuben energy without making the pasta soggy.
17. Corned Beef Egg Rolls
Mix chopped corned beef, shredded Swiss, and very dry sauerkraut. Wrap snugly in egg roll wrappers, sealing with water.
Fry until golden or bake brushed with oil for a lighter crunch.
Serve hot with Thousand Island or spicy mustard for dipping. To freeze, place uncooked rolls on a tray, then bag once solid.
Reheat in an air fryer to keep the wrapper crisp and the cheese melty.
18. Corned Beef Empanadas
Sauté onions until sweet, then stir in chopped corned beef and a handful of cheese. Cool the filling before assembling so the dough stays firm.
Spoon onto empanada discs, fold, and crimp tightly.
Bake until golden or fry for extra flake. Serve with chimichurri or a mustardy aioli for brightness.
These freeze beautifully, so stash a batch for late-night cravings or game day spreads.
19. Corned Beef and Cabbage Gratin
Shred cabbage and sauté until just tender, then layer with chopped corned beef in a buttered dish. Pour over a light cream sauce seasoned with Dijon and nutmeg.
Top with Gruyere or Swiss and bake until browned and bubbling.
Let it sit a few minutes so slices hold. The edges turn irresistibly crispy while the center stays creamy.
A squeeze of lemon cuts through richness and makes every bite pop.
20. Corned Beef Salad (No Mayo)
Toss thinly sliced corned beef with shredded cabbage or slaw mix, chopped dill pickles, and red onion. Make a punchy vinaigrette of Dijon, apple cider vinegar, olive oil, and a pinch of sugar.
Dress just before serving to keep the crunch.
Add fresh dill and cracked pepper for zip. It is bright, briny, and perfect when you want lighter vibes that still satisfy.
Serve piled on rye toasts or next to roasted potatoes for a balanced plate.
