Rustic Corned Beef & Potato Bake

This recipe is another great way to use up your leftover corned beef from your St. Patricks Day feast.

| March 2007

Ingredients:

  • 3 teaspoons butter, divided
  • 1/2 cup chopped onion
  • 2 teaspoons chopped fresh thyme
  • 12 ounces reserved corned beef brisket, coarsely chopped*
  • 2 tablespoons reserved horseradish-butter mixture*
  • 2 cups reserved potato halves*
  • 1 cup shredded Swiss cheese
  • 1/4 cup shredded Parmesan cheese

Instructions:

  1. Heat oven to 375°F. Coat bottom and sides of a 9-inch glass pie plate with 1 teaspoon butter; set aside.
  2. Melt remaining butter in a large, nonstick skillet over medium heat.
  3. Add onion and thyme; cook and stir for 3 to 4 minutes, or until onion is tender.
  4. Remove from heat. Stir in corned beef and horseradish-butter mixture.
  5. Cut each potato half into 4 wedges; arrange wedges in a single layer over bottom and up sides of the prepared pie plate.
  6. Combine cheeses in a small bowl. Sprinkle 1/2 of cheese mixture over potatoes.
  7. Top with corned beef mixture and remaining cheese mixture. Press firmly with a spatula to compact the layers.
  8. Cover with aluminum foil and bake for 25 to 30 minutes, or until heated through.
  9. Uncover and bake for 3 to 5 additional minutes, or until cheese is melted and edges begin to brown.
  10. Let stand for 5 minutes, before cutting into wedges.

Editor's Note: * refers to ingredients reserved from Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes.

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