Best Easy Corned Beef Potato Bites Recipes

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IRISH BOILED DINNER (CORNED BEEF)



Irish Boiled Dinner (Corned Beef) image

Mouth watering tender corned beef with corned beef flavored potatoes, cabbage, and carrots. This is my great grandmothers recipe from Ireland. This was served with both Irish soda bread and corn bread at our house.

Provided by Ann Hester

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h

Yield 6

Number Of Ingredients 5

1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and cut into wedges

Steps:

  • Rinse the beef brisket under cold water, and place in a large pot. Add enough water to cover the roast by 6 inches. Peel the onions, and place them in the pot with the roast. Bring to a boil, and cook for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil, cover, and cook for 3 1/2 hours.
  • Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add carrots to the pot, then place the cabbage over the roast. Place the potatoes on top of the cabbage. Place the lid back on the pot, and cook for another 30 minutes, until potatoes are tender. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
  • Remove the vegetables from the pot, and place in a separate serving bowl. Keep the corned beef in the pot until ready to slice and serve because it dries out quickly.

Nutrition Facts : Calories 918.2 calories, Carbohydrate 106.6 g, Cholesterol 178.6 mg, Fat 35.7 g, Fiber 24.2 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 2247.6 mg, Sugar 25.3 g

EASY CORNBEEF PATTIES



Easy Cornbeef Patties image

What's not to like about potato cakes, this is a lovely version, served with sour cream and marinara sauce but you could always serve it with your favorite. I hope that you will enjoy this tasty treat.

Provided by Baby Kato @BabyKato

Categories     Meat Appetizers

Number Of Ingredients 11

- 2 cups diced potatoes, boiled and mashed
- 1 small sweet onion, coarsely chopped
- 1 large garlic clove, finely chopped
- 1/4 cup pecorino cheese (shredded)
- 1 large egg, beaten
- 1/4 tsp fresh ground black pepper
- 2 tbsp parsely, finely chopped
- 1 tbsp mustard, optional
- 6 oz cornbeef, canned or leftover (diced)
- 1/4 cup seasoned bread crumbs
- oil for frying

Steps:

  • To the mashed potatoes add the onion, garlic, cheese, eggs, pepper, and parsley (mustard if using) and stir to combine.
  • Next add the corned beef and mix until well blended, shape into 12 balls and roll in bread crumbs. Gently flatten into round patties.
  • To the bottom of a cast iron frying pan add a small amount of vegetable oil and heat. Do not crowd the pan, for the best results, fry in small batches.
  • Fry the patties 3 minutes per side until golden brown then drain on paper towels.
  • Serve the crisp patties on a platter with a bowl of sour cream and a bowl of marinara sauce for dipping. I hope you will enjoy these tasty treats.

CORNED BEEF AND CABBAGE WITH HERB BUTTERED POTATOES



Corned Beef and Cabbage with Herb Buttered Potatoes image

Provided by Sandra Lee

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 11

3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water
1 1/2 pounds baby red potatoes, sliced in 1/2
1/2 stick butter, softened
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • For Corned Beef:
  • Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
  • For potatoes:
  • Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
  • Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

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