Leftover corned beef breakfast sandwich. We layered fried eggs, sauteed onions, hash browns, American cheese between brioche buns. The result was a deliciously savory breakfast sammie so filling we forgot all about lunch.Jump to Recipe
This simple recipe is for you if you love corned beef or Reuben sandwiches. Making corned beef at home is very easy. All you have to do is follow the package instructions, and usually, about two to four hours later, you have delicious and indulgent meat perfect for the holidays or a Sunday meal.
We love making corned beef meals at home. But, we almost always have leftovers. So, we thought up this show-stopping, belly-filling breakfast sandwich, and we’re sure you will enjoy it.
Below is a list of the ingredients needed to make our leftover corned beef breakfast sandwiches.
- Leftover Corned Beef
- Rolls, Bagels or other bread
- Hash Browns
- Russian Dressing
See the recipe card for quantities.
How to Make Left Over Corned Beef Breakfast Sandwiches
Making these breakfast sandwiches is very easy. First, make your Russian dressing if you plan on making it homemade (or use store-bought). Then, make or warm your hashbrowns. We melted the cheese on top of the hash browns under the broiler. Then make your sauteed onions. And finally, make your egg and warm your corned beef.
We assembled our sandwiches in the following order: bun bottom, Russian dressing, sauteed onion, corned beef, hashbrowns, cheese, egg, and bun top.
Hint: We preferred using the microwave to warm the leftover corned beef. Heating it in a cast iron or air fryer made it dry.
There are lots of ways for you to make your breakfast sandwiches different. Here are a few ideas to get you started.
- Mayo – We used Russian dressing but you can use mayo, mustard, or even a combination.
- Egg – we made sunny side up eggs but you can certainly make scrambled eggs here.
How to Store Leftover Corned Beef?
Whether you make sunny side up, over-easy, or scrambled eggs, always make them last for your sandwich. I don’t know about you, but I’m not too fond of cold eggs. 🙂
Leftover Corned Beef Breakfast Sandwich Recipe
- 4 Brioche Buns
- 8 Oz Corned Beef
- 4 Hash Browns Store-bought or homemade
- Small Yellow Onion Diced / About 1 Cup
- 4 Large Eggs
- 4 Slices American Cheese
- 1/2 Cup Mayo
- 2 Tbsp Ketchup
- 1 Tsp Worcestershire Sauce
- 2 Tsp Horseradish
- 2 Tbsp Lemon Juice
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 Tbsp Pickle Relish
- In a small bowl add all the ingredients for the dressing and mix until combined. Refrigerate until ready to assemble the sandwich.
- Get the instructions on how to make homemade hash browns here. You can absolutely use store-bought.
- Preheat a non-stick pan to medium-high and add 1 tablespoon oil and 1 tablespoon unsalted butter. Add the diced onions and cook until starting to brown. About 5-8 minutes. Place in a bowl and set aside.
- In a non-stick pan, melt 1 teaspoon butter on medium-low until bubbles start to form. Add the egg and cook until the egg whites start to set and the yolk is still runny. About 3-4 minutes. Sprinkle with salt, pepper, and fresh thyme (optional).
- Slice the corned beef into strips and add it to a medium pan with 1 tablespoon of water. Put on the lid and heat through about 3 minutes.
- Time to assemble, add the Russian dressing to the top and bottom bun. Then, add the sauteed onions, corned beef, hash brown, a slice of cheese, and egg. Continue until all sandwiches are made. Time to enjoy!
- The dressing is delicious but will get even better if you can make it in advance. Preferably overnight.
- If using store-bought frozen hash browns then heat them in the air fryer at 400 degrees for 8-10 minutes.
- You want to cut the corned beef against the grain.
- We steamed the buns since we used store-bought and they weren’t as soft as we’d like.
- Store the cooked corned beef in an air-tight container in the fridge for up to 4 days.