Preheat oven to 425 degrees.

Thaw frozen shredded potatoes in microwave between layers of paper towels to remove moisture.

Place thawed potatoes into a 9” pie plate, drizzle melted butter over potatoes.

Bake potatoes for 25 minutes until browned and edges are crispy. Remove from oven and place on wire rack to cool for 10 minutes.

Prepare corned beef according to package directions. Remove corned beef from pan, set aside

Add 1 tsp. oil to pan then sauté onions and green peppers until onions are translucent.

In a small bowl mix beaten eggs, milk, mustard, salt and pepper.

Spoon corned beef, sautéed onions and peppers into cooled baked hash brown shell.

Pour egg mixture over top then cover with shredded cheese.

Set oven temp to 350°, bake for 25 to 30 minutes or until egg mixture is set. Let stand for 10 minutes before serving.

Preheat oven to 400°.

Prepare corned beef according to package directions. Remove from skillet and wipe skillet.

Add softened cream cheese, mayonnaise, Greek yogurt, relish and ground mustard, stir together.

Add prepared corned beef and cheeses.

Prepare bread bowl by cutting off top of bread, scoop out bread, reserving inside chunks for dipping.

Place bread bowl on baking sheet.

Spoon prepared corned beef mixture into hollowed bread bowl.

Sprinkle with fresh ground black pepper and bake 15 to 20 minutes or until corned beef mixture is hot and bubbling.

Remove from oven, then move bowl to platter.

Garnish with chopped fresh parsley and surround with reserved bread chunks for dipping.

Bake waffle fries according to package instructions, set aside.

Add corned beef to 10” skillet and cook corned beef according to package directions. Break apart, set aside.

Place one half of prepared waffle fries on bottom of 9” x 13” rimmed baking sheet.

Top with one half of corned beef, half of sauerkraut and half of cheeses.

Repeat with a second layer on top.

Preheat oven broiler.

Place under broiler until cheese is melted and corned beef mixture is bubbling, about 5 to 7 minutes.

Remove from oven, sprinkle with sliced onions and drizzle with Thousand Island Dressing. Serve immediately.

Preheat oven to 375°.

Place cubed rye bread into a 2-quart plastic bag or large bowl and mix with melted butter.

Place buttered cubes onto a rimmed baking sheet.

Bake until lightly browned, approx. 15 minutes, stirring occasionally, set aside.

Prepare Gary’s QuickSteak Corned Beef according to package directions in a large ovenproof skillet. Remove meat from skillet.

Drain sauerkraut and squeeze as much extra liquid from kraut as possible.

Add all remaining ingredients to the skillet, add kraut and prepared corned beef and mix together.

Add buttered rye bread and mix all ingredients in skillet, coating bread cubes.

Place skillet into the oven and bake for 40 minutes or until filling is bubbly.

Add prepared potatoes, carrots and brussels sprouts to medium saucepan and add chicken broth.

Bring broth to a boil and steam vegetables for 20 minutes or until potatoes are cooked and can be pierced with a fork. Set aside.

In large skillet prepare corned beef according package directions.

When meat is finished cooking add vegetables with chicken broth to skillet and top with butter, bring to slow simmer until butter is completely melted.

Top with chopped parsley.

Microwave bacon according to package directions, cut into 1-inch pieces, set aside.

In a large skillet prepare QuickSteak Corned Beef portions according to package directions.

Remove from pan, place on plate and cover to keep warm.

Add oil, add frozen potatoes in a single layer, cook potatoes without stirring over medium heat 10 to 12 minutes or until potatoes are browned on one side.

Stir potatoes and continue cooking another 3-5 minutes, add bell peppers and onion.

Continue cooking another 3 to 5 minutes stirring frequently.

Add corned beef, any juices from the plate and bacon pieces, stir to combine.

Heat thoroughly, season to taste with salt and pepper.

May be topped with an egg of your choice.

In a large skillet prepare Gary’s QuickSteak Corned Beef portions according to package directions.

After draining sauerkraut, place on layered paper towels in a shallow bowl to remove most of the moisture.

Butter one side of bread slices.

Layer the cheese(s), sauerkraut, corned beef and thousand island dressing onto the bread. Close to create a sandwich.

Wipe skillet used for corned beef and preheat for grilling sandwiches.

Cook both sides of the bread slices similar to grilled cheese until cheese melts and bread slices are browned and crispy.