Corned Beef Stuffed Sweet Potatoes Recipes

CORNED BEEF HASH TAILGATER STUFFED POTATO

Steps:

• 1. Preheat oven to 350 2. Place the potatoes on a parchment lined sheet pan. Rub the potatoes all over with olive oil, salt and pepper. Poke deep holes in the potato. Bake until the potatoes are soft and can be easily pierced with a fork (about 1 hour). 3. Cut about 1 inch, horizontally, off the top of each potato. Scoop out the flesh of the potato. Be sure to leave enough flesh in the potato to support the skin (about ¼ inch). Rough chop the potato flesh and set aside. 4. Place a large sauté pan over medium high heat. Sauté the onions until they are caramelized and deep brown. You may need to do this in batches so as not to overload the pan. Add the garlic to the last batch of onions towards the end of caramelization, this will keep the garlic from over browning and becoming bitter. Transfer the onions and garlic to a bowl. 5. Add more oil to the pan and add the potato flesh. Cook the potato flesh until it is golden and crispy. Add the corned beef and the onions mixture. Stir to combine. 6. Add the chicken stock and reduce the heat to low. Cook the mixture, stirring occasionally, until the stock is absorbed and the mixture is moist but not wet. 7. Fold in the scallions and stuff the mixture back into the potato shells. 8. Before serving, heat the potatoes in a 350 oven until hot.

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.

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!