Corned Beef Prairie Potatoes Recipes

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CORNED BEEF POTATO DINNER



Corned Beef Potato Dinner image

For St. Patrick's Day, I usually prepare this dish instead of the traditional corned beef dinner. This takes less time because it makes good use of the microwave...and it's very tasty. -Brooke Staley Mary Esther, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound red potatoes, cut into small wedges
1-1/2 cups water
1 large onion, thinly sliced and separated into rings
4 cups coleslaw mix
8 ounces thinly sliced deli corned beef, cut into 1/4-inch strips
1 tablespoon canola oil
1/3 cup red wine vinegar
4 teaspoons spicy brown mustard
1 teaspoon sugar
1 teaspoon caraway seeds
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 4-5 minutes or until potatoes are crisp-tender. Add the onion; cover and cook for 1-2 minutes or until onions are tender. Stir in the coleslaw mix. Cover and cook for 2-3 minutes longer or until potatoes are tender; drain., In a large skillet, saute corned beef in oil for 3-4 minutes; drain. Stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 1-2 minutes or until heated through.

Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 1040mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

CORNED BEEF BAKED POTATOES



Corned Beef Baked Potatoes image

Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 10

4 large baking potatoes
1 tablespoon butter
1 medium onion, sliced
1-1/2 cups finely chopped cooked corned beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard, optional
1 cup shredded Swiss cheese
1/3 cup Thousand Island salad dressing
1/2 cup thinly sliced green onions or minced fresh parsley

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.

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

CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE



Corned Beef with Crispy Roasted Potatoes and Cabbage image

This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).

Provided by Anna Stockwell

Categories     Beef     Brisket     Potato     Cabbage     Clove     Coriander     Mustard     Garlic     Vinegar     Honey     Dill     St. Patrick's Day     Entertaining     Winter

Yield 6-8 servings

Number Of Ingredients 16

1 (3-4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle

Steps:

  • Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
  • Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
  • Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
  • Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE



Twice-Baked Potatoes with Corned Beef and Cabbage image

Categories     Milk/Cream     Beef     Potato     Bake     Quick & Easy     Fall     Winter     Cabbage     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 5

4 russet (baking) potatoes (2 lb)
2 cups coarsely chopped cabbage (1/2 lb)
1/2 cup whole milk
6 oz sliced cooked corned beef, coarsely chopped (1 1/4 cups)
3/4 stick (6 tablespoons) unsalted butter, melted

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
  • While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
  • Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
  • Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.

PRAIRIE POTATOES (EASY MICROWAVE FIX)



Prairie Potatoes (Easy Microwave Fix) image

This is recipe #6 from *Microwave Cooking* by Lorna Rhodes & I love it! This is such a great idea for a quick-fix, 1-dish main meal that is sure to please adults & kids alike. Pair these potatoes w/a salad + some fruit & you're good to go w/a trouble-free meal that has most of the basic food groups. If time might be even shorter than expected, prepare them the day b4 & get them on the table in minutes. Need food for a picnic or camping trip? Prepare them ahead & reheat on a grill or campfire (Time does not include the 5 minute standing time). Enjoy !

Provided by twissis

Categories     Potato

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes (ea 8 oz in size)
1 ounce butter
3 tablespoons milk
8 ounces corned beef (diced)
1 (7 ounce) can corn (drained)
2 tablespoons chutney (more as desired)
4 ounces cheddar cheese (grated)
salt and pepper (to taste)

Steps:

  • Prick potato skins. Wrap ea potato in kitchen paper & cook on HIGH for 10 minutes. Turn the potatoes over & cook for 7 more minutes. Allow to stand for 5 minutes.
  • Cut potatoes in half & scoop out the flesh into a bowl. Add butter + milk & mash well. Stir in corned beef, corn, chutney, half of the cheese & salt + pepper.
  • Spoon filling into potato skins & top w/remaining cheese. Cook on HIGH for 4 minutes & serve immediately.

Nutrition Facts : Calories 526.5, Fat 27.3, SaturatedFat 13.6, Cholesterol 102.2, Sodium 888.5, Carbohydrate 48.8, Fiber 5.9, Sugar 4.1, Protein 23.8

EASY CORNED BEEF & POTATO BITES



Easy Corned Beef & Potato Bites image

Here's our easy take on corned beef and cabbage with potatoes, made with ready-made sauerkraut, Swiss cheese and waffle fries.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 ORE-IDA Waffle Fries
4 slices corned beef, cut into thirds (4 oz.)
2 Tbsp. CLAUSSEN Sauerkraut, well drained
3 KRAFT Extra Thin Swiss Cheese Slices, cut into quarters
1 Tbsp. HEINZ Yellow Mustard

Steps:

  • Bake fries as directed on package.
  • Top fries evenly with corned beef, sauerkraut and cheese.
  • Place 6 topped fries on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until heated through. Repeat with remaining topped fries. Top each with mustard before serving.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

CORNED BEEF PRAIRIE POTATOES



Corned Beef Prairie Potatoes image

Make and share this Corned Beef Prairie Potatoes recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

4 baking potatoes, each weighing 8oz
1 ounce butter
3 tablespoons milk
8 ounces corned beef, diced
7 ounces sweetcorn, drained
2 tablespoons chutney
5 ounces cheddar cheese, grated
fresh ground black pepper

Steps:

  • Prick the potato skins, wrap each one in kitchen paper and cook on HIGH for 10 minutes. Turn the potatoes over and cook for 7 minutes. Leave to stand for 5 minutes.
  • Cut the potatoes in half and scoop out the flesh into a bowl. Add the butter and milk and mash well. Stir in the corned beef, sweetcorn, chutney, half of the cheese and pepper.
  • Spoon the filling into the potato skins and top with the remaining cheese. Cook on HIGH for 4 minutes. Serve immediately, with a green salad.

Nutrition Facts : Calories 486.4, Fat 29.1, SaturatedFat 15.1, Cholesterol 109.6, Sodium 980.4, Carbohydrate 34.4, Fiber 3.1, Sugar 2.5, Protein 22.9

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