There's always so much Corned Beef left over that it would be criminal not to come up with new and interesting ways to use it. I try to avoid heating it again unless its in some sort of liquid, since it has a tendency to go dry and chewy very easily. Its great in salad sandwiches or toasted sandwiches, or just cold on the plate with steamed greens and mash.
Because we had roast veges also leftover, but not enough to go around, we went with the failsafe option: Frittatas. So easy, and so yummy!
Corned Beef Frittatas
Chop up leftover veges (Pumpkin, Potato, Kumera) and place in a large mixing bowl. Add one chopped tomato, 2 grated carrots, 1 chopped onion, 1/2 C of grated cheese, and about 5 slices of corned beef chopped up into 1cm pieces. Break in 3 eggs for 3 Frittatas, and mix up well.
Heat some olive oil over a moderate heat in a small frying pan, and when the oil is hot, add enough frittata mixture to cover the bottom of the pan. Allow the egg to set, before shaking the frittata gently to prevent sticking. When the frittata is cooked on the bottom, flip and cook through.
Serve up with a few steamed veges, some slices of tomato, the leftover mustard sauce and freshly ground pepper.