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Got Corned Beef? Here Are 5 Delicious Ways to Use the Leftovers

One of the best things about St. Patty's Day -- besides the green beer, Irish soda bread, and pistachio cake that you convinced yourself was an acceptable breakfast -- is most definitely corned beef and cabbage. Though it's about as Irish as spaghetti, the dish has become a Saint Patrick's Day tradition in America.

It all started when Irish-Americans tasted corned beef at Jewish delis in New York City. Finding the cured beef similar in taste to Irish bacon, the poor immigrants realized it was a much cheaper alternative to the pork dishes favored in their homeland. Cabbage and potatoes were added and cooked in the same pot to make the hearty meal go a long way.

While we loved chowing down on corned beef and cabbage yesterday, we love today's leftovers even more. That's because they are so easy to transform.

Here are five great ways to use your leftover corned beef:

Corned Beef Hash

This one's a no-brainer. Made with leftover corned beef, cabbage and potatoes, hash makes the perfect next-day breakfast, or even dinner for that matter. Simply dice it all up along with some garlic and onion, then fry it 'til crisp and top it with a couple of poached or fried eggs. Pro tip: Don't forget to serve it with toast so you can sop up all of the juices.

Corned Beef & Cabbage Soup

Leftovers go a long way in this hearty cabbage soup. Filled with hunks of tender corned beef, bright leeks, and plenty of veggies, it makes a perfectly light and healthy next-day meal.

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Reuben Pizza

Pizza is like the garbage truck of leftovers -- a perfectly delicious vehicle to get rid of any and all of your extra food. Top store-bought or homemade pizza dough with diced corned beef and sauerkraut (and if you want, even leftover potatoes), then sprinkle with Swiss and mozzarella and a drizzle of Russian dressing before baking until crisp and bubbly. Slice and be thankful for Saint Patrick.

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Corned Beef "Paddy" Melt

Similar to a classic reuben, make this sandwich with thick slices of warmed corned beef, coleslaw (instead of sauerkraut), Swiss cheese and creamy Russian dressing. Pile it onto buttered rye, then griddle until the sandwich is golden brown and crisp. And don't forget to serve it with a pickle on the side just like any good deli would.

Corned Beef Poutine w/ Guinness Gravy

This one is almost too genius to resist. Fry and shred leftover corned beef, then pile it onto fresh-out-of-the-oil fries along with cheese curds )or Irish cheddar) and a rich and thick Guinness gravy. We'd also add a dollop of sour cream and chopped chives for good measure.

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