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Rustic Corned Beef & Potato Bake

Rustic Corned Beef & Potato Bake

  By RFChef  

December 31, 2012

  • Yields: 4 Servings
Rustic Corned Beef & Potato Bake

Directions

1Heat oven to 375°F.

2Melt 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.

3Remove from heat, stir in corned beef and horseradish-butter mixture.

4Meanwhile coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter,set aside.

5Cut each potato half into 4 wedges. Arrange potato wedges in single layer over bottom and up sides of pie plate.

6Combine cheeses in small bowl. Sprinkle 1/2 of cheese mixture over potatoes on bottom of pie plate.

7Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers, cover with aluminum foil.

8Bake in 375°F oven 25 to 30 minutes or until heated through. Uncover, continue baking 3 to 5 minutes

9or until cheese is melted and edges begin to brown.

10Let stand 5 minutes. Cut into wedges.

Source: Family Features

Ingredients

12 ounces reserved corned beef brisket, coarsely chopped*

3 teaspoons butter, divided

1/2 cup chopped onion

2 teaspoons chopped fresh thyme

2 tablespoons reserved horseradish-butter mixture*

2 cups reserved potato halves*

1 cup shredded Swiss cheese

1/4 cup shredded Parmesan cheese

00:00

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