Looking for a new way to use up leftovers from your corned beef dinner? I made a delicious salad with homemade dressing that is fabulous. It’s leprechaun approved!
1 package of coleslaw, or your favorite greens
2 slices of corned beef, sliced lengthwise or into bite size pieces
3-4 leftover new potatoes or about a half cup of cooked potatoes cut into bite size pieces
Swiss cheese cut into sticks
Caraway seed for garnish, optional
2 Tablespoons Mayonnaise
2 Tablespoons ketchup
1-2 teaspoons of horseradish cream sauce, I use Inglehoffer (I find it in the deli or condiment isle of my grocery store)
1 Tablespoon of pickle relish, optional
In a bowl or large plate place your greens, I used coleslaw. Arrange your corned beef, potatoes, carrots and Swiss cheese on top of your greens. Sprinkle with caraway seed if desired. Add your dressing and toss. Enjoy!
You are probably asking why almost. This difference between this recipe and my Mom’s is that I used my food processor (but it’s not required) and I left the skins on my potatoes. I grew up eating these potatoes, loved it when she made them. It was usually holiday time like Christmas or Easter.
1 cup milk
1 cup heavy cream
1 Tablespoon butter, plus more for baking dish
1 teaspoon salt
1 Tablespoon corn starch or flour
5 average size potatoes, I used Russet
1/2 cup onion, diced very fine (I used my food processor)
Pepper to taste
4 cups sharp cheddar cheese, or whatever cheddar you prefer
Preheat oven to 350 degrees. Prepare baking dish (I used a long shallow pan) by rubbing the bottom and sides with butter. This will add more flavor to the potatoes as they are baking.
Make your white sauce by combing milk, cream, butter, salt and corn starch. Stir to blend in pot and bring to a boil over medium heat. Continue keeping it at a low boil for 5 minutes, stirring to prevent scorching. Set aside.
I used my Kitchen Aid Food Processor which has a slicing preference to how thin or thick you slice things. I kept mine in thin, like potato chip thin. That can also be obtained by using a mandolin but if you aren’t able to slice thin, I suggest you parboil the potatoes so they will be done and not undercooked in the casserole dish.
Working quickly, potatoes do discolor, lay a layer of potatoes in your casserole dish. Sprinkle pepper, add onions, white sauce and cheddar cheese. Repeat each layer, I made 4 layers in my pan. Tent with foil and bake for 55 – 60 minutes until hot and bubbly. I removed the foil the last five minutes of baking. Enjoy!
Recently I was asked if I had a recipe for hash browns like that good old country restaurant where you like to rock on the front porch, eat and shop after. This recipe is as close as I can get. Crunchy brown bottom, creamy inside and lightly browned on top. The flavor is almost identical. Great with breakfast or a meal. Please enjoy!
30 ounces of frozen shredded hash brown potatoes
1 Tbsp vegetable oil
3 cups shredded sharp cheddar cheese (use package kind*)
1/2 cup beef stock, not broth
1 small about 1/4 cup Vidalia or sweet onion grated
1 cup milk
1 1/2 Tbsp butter
1 tsp salt
1 tsp black pepper
Preheat oven to 425 degrees. Spray a 13 x 9 pan with Pam. In a large skillet, add oil and combine hash browns and cheese. Stir over medium high heat until cheese has melted and hash browns are no longer frozen. The potatoes will still be white at this point.
While potatoes are cooking, in a microwave safe measuring cup, add butter, milk, stock and onion. Microwave about a minute or so until butter has melted. Remove from microwave and stir in salt and pepper.
Once hash browns are no longer frozen and cheese has melted, transfer hash browns in prepared 13 x 9 pan. Pour milk mixture over hash browns and stir to combine. Press with spatula to flatten out the hash browns. Don’t be concerned if this seems like it’s too much liquid. It will be absorbed by the potatoes.
Bake for 45 minutes. Let stand for 5 minutes before cutting and serving. *I used package grated cheese because if I had grated it off the block, it would have been very greasy. I even blotted a little excess grease from the top of this casserole. Let me know what you think!
This is the potato salad I grew up on. There are no hard boiled eggs or pickles in this salad. It is more or a savory potato salad with a zip to it. I cut this recipe down some. I am not feeding a crowd. It can be doubled easily. I hope you enjoy it!
2 1/2 pounds of potatoes
1 cup of celery, chopped
1 small Vidalia onion, chopped
1/4 cup Wishbone Deluxe French Dressing
I tsp salt, or more to taste
1 tsp pepper or more to taste
1 Tbsp of celery seed, or more to taste
1 1/2 cups mayonnaise or Miracle Whip, whatever you like
1/2 cup yellow mustard
Green onions for garnish, optional
McCormick’s Salad Supreme for garnish
In a large pot, bring potatoes to a boil with skins on in salted water. Cook until tender. Remove from water and let cool until you can handle them. They should still be a little warm. Cut potatoes into chunks, not too small. Toss in French dressing. This should just be enough to lightly coat your potatoes. This is not your potato salad dressing! This French dressing takes the starchy taste away.
Add salt and pepper. Add celery seed. Add onion and celery. Taste the salad to see if you need to add more seasoning. Everyone’s taste buds are different.
In a separate bowl, mix together mayonnaise and mustard. Add this to your potato salad and gently mix to combine. Refrigerate and garnish before serving.