Rustic Corned Beef & Potato Bake

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

  • 60
    hrs
  • 4
    SERVINGS
  • 445
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 12 ounces Corned Beef Brisket, coarsely chopped
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons reserved horseradish-butter mixture (See Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes for recipe.)
  • 1 cup shredded Swiss cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups reserved potato halves

Cooking:

  1. Heat oven to 375°F. 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. Cut each potato half into 4 wedges. 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

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