Corned beef and cabbage is the traditional meal for St. Patrick’s Day. If you happen to make too much, here are some creative and easy ways to use those delicious leftovers.

Egg Rolls

You might find an appetizer on a tavern menu called “Irish Egg Rolls.” You don’t need to go out to enjoy this dish when you have everything you need at home. Shred some corned beef and cabbage, then add some thousand island or Russian dressing and mix it up. Stuff egg roll wrappers with the filling and deep fry. If you want heartier egg rolls you can add potatoes to the mix as well. They make a great snack for a get-together or a quick lunch. You can also freeze the pre-fried egg rolls for future use. For a detailed recipe, click here!

Corned Beef Hash

The morning after St Patrick’s Day is the perfect time for corned beef hash. The recipe is so easy, all you need is corned beef, potatoes, and cabbage. Make sure you chop the ingredients up into smaller pieces so you can get a little bit of everything in each bite. Place some butter in a large skillet and then add the chopped up leftovers. Cook them until you get a nice crust on the corned beef. You can have this as your main breakfast, or cook up a few eggs and have the hash as a side.

The Reuben

If you’re a sandwich lover, you most likely have had a least one Reuben in your lifetime. It’s so simple, yet extremely delicious, and your St. Patrick’s Day leftovers will be all you need. Fry up some slices of corned beef with sauerkraut and place on the rye bread with Swiss cheese and thousand island or Russian dressing. Close the sandwich and place back in the pan to get the bread crispy, like you would a grilled cheese, then plate it, and enjoy. You can purchase sauerkraut at your grocery store, but since you have cabbage already you could make your own, here is a quick sauerkraut recipe.

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