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Recipe: rustic corned beef and potato bake

rustic corned beef and potato bake recipe image
Rustic corned beef and potato bake serving suggestion

rustic corned beef and potato bake

Need to use up last night's Corned Beef Brisket? Try this rustic Potato Bake topped with Corned Beef Brisket and cheese.

Ingredients

  • 12 ounces Corned Beef Brisket, coarsely chopped
  • 1 tablespoon butter, divided
  • 1/2 cup chopped onion
  • 2 teaspoon chopped fresh thyme
  • HORSERADISH BUTTER
  • 1 tablespoon grated, jarred horseradish
  • 1 tablespoon butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • POTATO WEDGES
  • 1 cup shredded Swiss cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups potato wedges
  • OPTIONAL GARNISH
  • sliced green onions

Directions

  1. Heat oven to 375°F. Prepare Horseradish Butter; set aside. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in Corned Beef and horseradish-butter mixture. Meanwhile, coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside.
  2. Arrange 1/2 of potato wedges in single layer over bottom of pie plate; stick remaining potato wedges upright around the edge of the pie plate. Combine cheeses in small bowl. Sprinkle potatoes with 1/2 of cheese mixture. Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers; cover with aluminum foil.
  3. Bake in 375°F oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges.

    Cook's Tip: If using deli Corned Beef and frozen prepared roasted potatoes, increase covered baking time to 35 minutes.

NUTRITION INFORMATION
Nutrition information per serving: 445 calories; 28 g fat (13 g saturated fat; 11 g monounsaturated fat); 121 mg cholesterol; 1130 mg sodium; 121 g carbohydrate; 1.5 g fiber; 27 g protein; 2.6 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 2.5 mg iron; 33.0 mcg selenium; 5.1 mg zinc.

This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.