13 Delicious Ways to Use Up Leftover Corned Beef, Cabbage, and Potatoes

Got leftovers after making a big pot of corned beef and cabbage for St. Patrick’s Day or just because? Don’t let those leftovers go to waste! Here are 13 delicious ways to use up leftover corned beef, cabbage, and potatoes.

Enjoy Classic Reubens

A Reuben sandwich is a classic way to use up leftover corned beef. Layer sliced corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on toasted rye bread. Grill the sandwiches in a panini press or toast them in a skillet until the bread is crispy and the cheese melts.

Make Corned Beef Hash

Chop up leftover boiled potatoes and corned beef into bite-sized pieces. Cook the potato-corned beef mixture in a skillet over medium heat with some butter or oil. Season with salt, pepper, and any other spices you like. Top with a fried egg for a hearty breakfast or brunch.

Stir Up Colcannon

Colcannon is a traditional Irish dish made from mashed potatoes and cabbage. To make it, mash boiled potatoes with milk, butter, and salt and pepper. Stir in chopped cooked cabbage and scallions. For extra flavor, add some shredded corned beef. Serve colcannon alongside Irish soda bread.

Warm Up with Soup

Leftover corned beef and veggies make an easy and delicious soup. Sauté aromatics like onion, carrots, and celery. Add chopped potatoes, corned beef, cabbage, and broth. Simmer until the veggies are tender. Season with herbs like thyme or parsley. Garnish bowls of soup with a dollop of sour cream.

Build a Potato Pancake

Shred leftover boiled potatoes and mix with chopped scallions, egg, flour, salt, and pepper. Form the mixture into patties and pan fry until browned and crispy on both sides. Top the potato pancakes with leftover shredded corned beef for a satisfying lunch or light dinner.

Stuff Homemade Pierogies

Leftover mashed potatoes make the perfect base for pierogi dough. Roll out the dough and fill with corned beef, sautéed cabbage, cheese, or a combo. Pinch to seal the stuffed dumplings. Boil, pan fry, or bake until golden brown. Top with sour cream, caramelized onions, or fried bacon bits.

Toss Together Bubble and Squeak

This British dish gets its fun name from the sizzling, popping sounds the leftovers make when fried up. Mix chopped cabbage, potatoes, carrots, peas, and corned beef. Form into patties and pan fry in butter or oil until browned and crisp. Top with a fried egg for breakfast or serve on its own.

Pile on sandwiches

Leftover corned beef makes quick and easy sandwiches. Slice the beef and pile it high on rye, pumpernickel, or whole grain bread. Add spicy mustard, horseradish sauce, kraut, Swiss cheese, or Thousand Island dressing. Grill up a corned beef and cheese panini or use softer bread for classic cold sandwiches.

Bake Corned Beef & Cabbage Rolls

Get creative with stuffed cabbage rolls using leftover ingredients. Soften cabbage leaves in boiling water or roast them until pliable. Mix together cooked rice, chopped corned beef, grated carrots, cabbage, and seasonings. Roll up spoonfuls of filling in the cabbage leaves and bake with tomato sauce for a fun twist.

Flavor Veggie Fried Rice

Transform leftover corned beef and veggies into fried rice. Sauté chopped cabbage, carrots, onions, and sliced beef in sesame oil. Stir in chilled, cooked rice, soy sauce, ginger, and scrambled eggs. The corned beef adds savory flavor to the veggie fried rice.

Add to Quiche or Strata

A quiche or strata is a great way to use up leftovers for brunch. Whisk eggs with milk and pour into a pie crust or baking dish layered with chopped corned beef, potatoes, cabbage, cheese, and any other veggies. Bake until set and slice into wedges for a hearty meal any time of day.

Make Corned Beef Pasta

Toss chopped corned beef and cabbage with pasta and your favorite sauce for an easy weeknight dinner. Try a creamy cheese sauce, tomato-based marinara, pesto, or just olive oil, garlic, and Parmesan. Season with herbs and red pepper flakes and serve with crusty bread for a satisfying meal.

Throw Together a Taco

Spice up your leftovers Tex-Mex style. Warm soft corn tortillas on a hot skillet. Pile on sliced corned beef, shredded cabbage, diced potatoes, cheese, and any other taco toppings you like. Serve with salsa, guacamole, sour cream, and hot sauce for an easy yet flavor-packed dinner.

Bake Up Savory Bread Pudding

Transform leftovers into a rich bread pudding by cubing day-old bread and tossing with sautéed onions, shredded corned beef and cabbage, beaten eggs, cream or milk, and cheese. Pour into a buttered baking dish, let soak, and bake until set. Serve the hearty casserole on its own or with your favorite condiments.

So next time you make a whole corned beef brisket and all the fixings, don’t stop at just one meal. Get creative with the leftovers! With a little imagination, leftover corned beef, cabbage, potatoes, and other vegetables can become totally new dishes your whole family will love.



How do you reheat corned beef cabbage and potatoes?

CORNED BEEF/CABBAGE DINNER FOR ONE Oven: Preheat oven to 350° F and remove the plastic lid from the gold/ black container. Place in the oven 8-10 minutes or until items reach an internal temperature of 165° F (cooking times may vary by oven). Carefully remove and allow to rest for 1 minute before serving.

What to do with leftover cabbage?

There are many ways to turn an extra half a head of cabbage into your next meal — toss it into a frittata; add it into the soup pot; saute it with sausage for a one-pan dinner; braise it with bacon; or slow cook it into a gratin.

Is corned beef and cabbage good the next day?

Any leftovers should be refrigerated as soon as possible within 2 hours of cooking or reheating. Use leftover corned beef within 3 to 4 days or freeze up to 2 months. May the “luck of the Irish be with you”… if you follow good food safety behaviors when preparing corned beef!

How long does cooked corned beef last in the fridge?

The flavor and texture will diminish with prolonged freezing but the product is still safe. After cooking, corned beef may be refrigerated for about three to four days and frozen for about two to three months.

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