Wondering what to do with those frayed end pieces of corned beef you made this week? Though the meat is inexpensive and may look like nothing more than a messy pile of suet, it’s worth a detour from the garbage bin for making hash, Rueben sandwiches and even soups.

A partially devoured corned beef roast can actually yield up to a cup or more of leftover meat, which lasts three to four days in the refrigerator and about two months in the freezer. If a decent sized chunk of the roast is still intact, the meat is easier to slice after it’s refrigerated. Otherwise, a small paring knife and a good set of fingers are required for salvaging the scraps.

Below are a few recipes that will make your St. Paddy’s Day corned beef last well through the weekend.

About 2 cups chopped or minced cooked corned beef

2 cups chopped, boiled potatoes

1 small onion, finely chopped

4 tablespoons butter

5 tablespoons heavy cream

1/2 teaspoon fresh ground pepper

Dash of salt

Mix the beef, potatoes, onion, salt and pepper in a bowl. Melt the butter in a skillet, then spread the beef mixture over the bottom and press down with a spatula. Fry over medium-low heat for 15-20 minutes, until the underside browns. Turn the hash over and slide it out onto a serving plate and invert the plate over the skillet. Pour the cream evenly over the meat and cook another 15-20 minutes, until the second side is evenly browned. Serves four.

4-6 slices cooked corned beef, sliced extra-thin

1 slice Swiss cheese

2 slices pumpernickel or Jewish rye bread

3-4 tablespoons canned sauer kraut, drained

1 1/2 tablespoons Russian or Thousand Island dressing

3 tablespoons butter

Put one half of the meat and the cheese slice on a piece of the bread, then heap on the sauerkraut and spread the dressing over it. Place remaining meat on top and cap with the second piece of bread. Melt the butter in a skillet over medium-low heat. Place the sandwich in the skillet and grill on each side until the cheese melts and the bread turns crisp and golden.

3/4 cup of shredded, cooked corned beef

1/2 can of beer or light ale

2-4 black peppercorns

1 bay leaf

1 pat of butter

1 slice of dark or rye bread, or 1 English muffin

Melt butter in skillet. Add the corned beef and heat in the melted butter for two minutes over medium heat. Add beer, peppercorns and bay leaf and reduce heat to medium-low. Let simmer for eight to 10 minutes uncovered. With a slotted spoon, pile the meat onto soft or toasted bread, or over separated English muffin.

1 (12 ounce) package medium-wide egg noodles

1 can condensed cream of mushroom soup

1/3 cup milk

1 1/2 cups prepared corned beef hash

1 small onion, diced

Salt and pepper to taste

1/4 pound soft Swiss cheese or Velveeta, cubed

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees and lightly grease an 8-by-8 inch casserole dish. In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese. Bake in preheated oven for 30 minutes or until cheese is bubbly. Serves four.