‘The Pioneer Woman’ Ree Drummond Has Got Your Back When It Comes to St. Patrick’s Day Leftovers

The Pioneer Woman Ree Drummond doesn’t have any Irish heritage. But she loves making Corned Beef and Cabbage on St. Patrick’s Day. Her recipe for the holiday classic is absolutely delicious. She’s also got your back when it comes to St. Patrick’s Day leftovers.

‘The Pioneer Woman’ has a five-star recipe for Corned Beef and Cabbage

Ree has received glowing reviews for her Corned Beef and Cabbage recipe. One fan says it’s “truly one of the best” recipes they’ve found. It’s also “super easy” to make, and Ree’s balsamic drizzle “takes this dish to the next level.”

To make this dish, you’ll need a three to four pound package of corned beef brisket, freshly ground pepper, balsamic vinegar, sugar, a head of green cabbage, extra-virgin olive oil, kosher salt, and a bottle of Guinness.

Turn your St. Patrick’s Day leftovers into a delicious quiche

If for some reason you still have corned beef and cabbage leftover from the holiday, Ree recommends turning it into a delicious quiche. For the perfect pie crust, this recipe calls for all-purpose flour, vegetable shortening, salted butter, a large egg, cold water, white vinegar, and kosher salt.

To make the Corned Beef and Cabbage Quiche, you’ll need some corned beef cut up into small pieces, green cabbage, caraway seeds, flour, half-and-half, Dijon mustard, eggs, kosher salt, and freshly ground black pepper.

‘The Pioneer Woman’ also has a fun breakfast-for-dinner idea

You can turn your St. Patrick’s Day leftovers into a delicious breakfast-for-dinner meal with The Pioneer Woman’s Breakfast for Dinner Hash. This veggie-filled breakfast hash is light and absolutely delicious.

You can easily make this dish in advance. When it’s time for dinner, all you’ll need to do is saute the veggies and fry the eggs. The flavor combination of the savory vegetables and the fried egg will make this dish a family favorite.

The prep time for Ree’s Breakfast for Dinner Hash is just 20 minutes, plus some time to bake the potatoes. The cook time is 20 minutes, and this recipe serves four.

You’ll need two skillets

To make Ree’s hash, you will need a large skillet to cook the onion, zucchini, red pepper, and squash in two tablespoons of butter. After seasoning with salt and pepper, you’ll cook the veggies for about five minutes before putting them in a large bowl. In that same skillet, you’ll saute the potatoes in butter, then you will add the veggies back in.

Next, you’ll turn down the heat on the potatoes and veggies while you fry the eggs in a separate skillet. As you cook the eggs, divide your potato and veggie mixture onto four plates. Then, top with the fried eggs.

‘The Pioneer Woman’ has a great idea for leftover Guinness

If for some reason you find yourself with some extra bottles of Guinness when St. Patrick’s Day is over, Ree has a great idea for a post-holiday breakfast. It’s called the Guinness Float. All you’ll need is a chilled bottle of Guinness Stout (or any other dark beer) and a few scoops of vanilla, chocolate, or coffee ice cream.

Simply divide the ice cream into two frosted mugs, then very slowly pour the Guinness over the top of each. If you pour too fast, the beer will fizz and bubble over. For some extra deliciousness, top with freshly whipped cream. Serve with a spoon or straw.

Ree says that a Guinness Float is something everyone needs to try at least once. Even if you find it to be a “weird, grody concoction,” Ree promises that it is “so, so, so, so good.”

The Pioneer Woman Cooks airs Saturdays on The Food Network