Corned Beef Stuffed Sweet Potatoes Recipes

BEEFY STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
• Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

CORNED BEEF BAKED POTATOES

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.

CORNED BEEF STUFFED SWEET POTATOES

Steps:

• Heat oven to 400 degrees F.
• Cut cooked sweet potatoes open lengthwise, about 1/3 from the top.
• Scoop out inside of potato being careful not to puncture the skin.
• Reserve the inside potato.
• Cook butter and kale in skillet until kale is wilted through.
• Add reserved sweet potato, corned beef, ½ of the green onions, and ½ of the cheese.
• Stir and heat through until combined.
• Fill sweet potato skins with the meat mixture.
• Top each potato with the other half of the cheese and onion.
• Place in oven for 15 minutes or until cheese is melted.
• Let cool slightly before serving. Enjoy!

IRISH POTATOES STUFFED WITH CORNED BEEF:

Steps:

• Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
• Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
• When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
• Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
• Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
• NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
• Irish Cooking.

SWEET TASTING CORNED BEEF AND CABBAGE

Steps:

• Fill your pot with water and then add in beef brisket making sure the the water fully submerges meat completely.
• If a small part of the meat is showing that is fine.
• But you ideally want to submerge the whole thing.
• You can use any amount of corn beef brisket.
• Next add in the spice package that came with your corn beef and only 1 cup of sugar and 1 cup of vinegar.
• Let this boil about 2 and a half hours to 3 hours, checking back every so often to make sure the beef is still covered in water.
• Keep adding as much water as you need to keep the beef submerged.
• During the last hour, slice your cabbage up into fairly large/medium pieces and add in your cabbage before potatoes because you want your cabbage to be soft.
• Chop potatoes into cubes and add in those as well.
• Cook your potatoes and cabbage to your desired softness.
• Voila' you're done!
• Please be sure to use a very big, big pot. This may boil over because you are combining all these large ingredients. A regular big pot to make beef stew will be too small.
• Serving size depends on how much you will eat of it and how big your meat is. I go back for 3rds sometimes so it's hard to say. Enjoy!