• 1½ lb russet potatoes, sliced ½” rounds
• 2 Tbsp olive oil
• ½ tsp dried rosemary
• Sea salt and pepper
• 1½ cups shredded sharp cheddar
• 1 cup Stoneridge Ranch Deli Style Shaved Corned Beef
• 5 slices bacon, cooked and chopped
• Optional sour cream and green onion

Toss and roast the potato rounds at 450°F, about 40 minutes total, flipping halfway. Top with cheese and corned beef, add the remaining cheese and bacon, return to the oven 3–4 minutes until melted, garnish and serve.

• Cooking oil
• Softened butter
• 2–4 oz Stoneridge Ranch Deli Style Shaved Corned Beef
• 2 slices mozzarella
• 2 slices sourdough
• Horseradish mayo
• Dill pickle chips

Butter the bread, warm the corned beef in a skillet, melt the mozzarella over it, build the sandwich with pickles and horseradish mayo, grill both sides until golden.

• Oil, onion, garlic, kosher salt
• 4 cups shredded green cabbage
• 1 (14 oz) pkg Stoneridge Ranch Deli Style Shaved Corned Beef
• Butter
• 4 (10″) flour tortillas
• 8 oz shredded Swiss
• Dipping sauce: sauerkraut, mayo, sour cream, parsley, mustard, salt, Worcestershire

Sauté the onion and garlic, wilt the cabbage, fold in the corned beef. Build quesadillas with cheese and the cabbage mix, toast until crisp. Whisk the dipping sauce and serve alongside.

• Vegetable oil
• 6 cups frozen tots
• Onion, red and green bell pepper
• Salt and pepper
• ½ pkg (7 oz) Stoneridge Ranch Deli Style Shaved Corned Beef, diced
• 8 eggs
• 1½ cups whole milk
• Dry mustard, hot sauce
• 1½ cups shredded cheddar

Par-bake a tot layer, sauté the vegetables with the corned beef, whisk the egg mixture. Layer tots, cheese, the beef mix, egg custard, and remaining tots in a 9×13 dish. Bake at 350°F for 50–60 minutes and rest before serving. Assemble-ahead friendly — can be refrigerated overnight before baking.