Have Leftover Corned Beef?

 

Corned Beef Hash

Ingredients

3 tablespoons unsalted butter

½ cup finely chopped onion

1clove garlic, minced

2 cups diced leftover Corned Beef 

2 cups diced leftover boiled Potatoes

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

4 eggs

Directions

Melt the butter in a la skillet set over medium heat. Add the onion and cook until they begin to brown slightly approximately 5 to 6 minutes. Add the garlic, corned beef, potatoes,  thyme, and black pepper to the skillet and stir to combine. 

Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate, or second pan directly atop the hash and allow to cook until browned approximately 10 minutes. After 10 minutes stir the mixture, press down again, top with the lid, and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.

Open-Face Reuben Sandwich

Serves 2

Sauce

1 tablespoon mayonnaise

1 tablespoon ketchup

1 tablespoon sweet pickle  relish 

Sandwich

1 cup sauerkraut

½ lb. thin-sliced corned beef warmed

2 large 3/4-inch-thick slices of rye bread, lightly toasted

Mustard 

4 slices Swiss cheese thinly sliced

Directions 

Position a rack 6 inches from the broiler and another rack in the bottom third of the oven. Heat the broiler on high.

Combine the mayonnaise, ketchup, and relish in a small bowl.

Warm sauerkraut and beef in a microwave

Spread each piece of bread with mustard.

Divide the corned beef between the bread slices. 

Spread sauce over the beef on each sandwich.

Top with the sauerkraut and the cheese. Broil on the lower rack until the cheese begins to bubble, about 3 minutes. Move the baking sheet to the upper rack and broil until the cheese browns lightly, 1 to 2 minutes. Serve immediately with pickles and onion rings