Help! What to do with leftover cabbage, potatoes, carrots from corned beef dinner

Question

So, I had a corned beef in the freezer that we made up in the crock pot for dinner. Well, I made way too much cabbage, potatoes and carrots to go with and now we have no left over meat but a lot of leftover veggies that were boiled/steamed in the water from the meat (so they have that corned beefy flavor). Can anyone give me some ideas for what to do with these veggies? Thanks!

Answer

This might only be edible in my book, but for what it's worth, I sometimes take soup veggies that are left over after I finish the broth, drain well and either mash or puree, and add additional spices -- i.e. cilantro, lime juice, cotija cheese; olive oil, garlic, and paprika; pine nuts and basil and lemon juice; dill and feta cheese -- all with some olive oil and salt to taste. You can use this as a dip for toast / pita points, or depending on the texture -- perhaps if it was a bean soup -- as a spread for crostini.

Perhaps a gratin would work, too.

Answer

Colcannon! Wonderful Irish potatoes-and-cabbage fry, easy to add carrots too. Here's a link to only one of many, many recipes you can find in a Google search on 'colcannon:' http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22600,00.html 

Colcannon! Yum, yum!

Answer

Here in the UK we'd make "Bubble and Squeak" and this is how I'd do it (carrots not used):

Roughly mash the potatoes (skins on or off) and mix with the medium chopped cabbage. About 2:1 ratio pots to cab but it doesn't really matter. Pile into a cold, non-stick skillet with no fat/oil and place over a medium heat. Press gently down to form a rough cake about 1 to 1 1/2 inches thick. Allow to cook, undisturbed, for about 5 to 8 minutes or until you can see come crisping taking place. Turn it over (flip pf you feel brave!) to cook the other side (a little breakage doesn't matter)

Serve as a side to cold meats. The hot/cold contrast really works and suits all kinds of relishes and sauces. Branston pickle is our fave, but do you see that in the US?

Answer

I've done that. I just reheated the veggies & potatoes in a little corned beef liquid & ate it for lunch.

Answer

Just thought I'd report back to say that I made a gratin with the left over veggies. I sprinkled a blend of italian cheeses between layers of chopped potatoes, carrots and cabbage along with added diced pancetta in each layer, poured a simple white sauce over the top, and topped it off with Panko crumbs and more cheese and then baked it in the oven at 375 for about 30 minutes. It came out all light golden and bubbly, and it was a wonderful way to use up all those veggies. We still have left overs, but they will go a lot faster now. Thanks for the ideas!

Answer

Hello. I know its 2009 but I figure that someone, like myself, may desperately searching for creative ideas with left over St. Patty's Day corned beef and cabbage,carrots and potatoes. Reading through the replies (from last year) I was immediately inspired ! I think I will do a veggie Fritatta and accompanied by a corned beef cornbread! Thanks for all the ideas. I just thought I would add to them. God Bless.

Answer

I would buy a big round loaf of Russian rye bread or pumpernickel and make sandwiches out of the leftovers spread with generous amounts of creamy horseradish dip and/or Dijon mustard...just in case anyone is still wondering since 2008 :)

Answer

Red Flannel Hash. New England Specialty.

Answer

grind it and make hash. eat with a couple of poached eggs.

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Help! What to do with leftover cabbage, potatoes, carrots from corned beef dinner

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