Let’s start with leftover brisket and Connecticut food columnist Linda Giuca’s very smart idea to turn it into brisket-potato-onion hash the next morning. Start by pan-frying cooked potatoes in about two tablespoons of olive oil and adding the chopped brisket and chopped onions, with a little of the fat from the brisket. Cook the mixture on medium heat until it crisps, sometimes pressing down with the spatula to help the crisping along. When it’s crisp on one side, turn it over to crisp the rest of it. Enjoy.
Now, let’s say you have leftover corned beef and cabbage… Chris Prosperi says he’s thinking of a riff on the reuben sandwich. Take two pieces of rye bread and place one slice of swiss cheese on each slice. Add thick slices of corned beef to one side and slices of cooked cabbage. Close the sandwich and fry in butter until it’s golden brown on both sides.
