Rustic Corned Beef & Potato Bake

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Photo from The Orlando Sentinel

Photo from The Orlando Sentinel

scottlead Scott McKenzie & The Morning MIX
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What would St. Patty’s Day be without green beer and corned beef?  Well, it would be just another day!  So, that’s why Heather McPherson from The Orlando Sentinel hooked you up with this delicious recipe just in time for the Irish holiday!

 

Rustic Corned Beef & Potato Bake

Servings: 4

 

12 ounces cooked corned beef brisket, coarsely chopped

1 tablespoon butter

1/2 cup chopped sweet onions

2 teaspoons freshly chopped thyme

1 cup shredded Swiss cheese

1/4 cup grated Parmesan cheese

2 cups cooked red potatoes, cut in half, then wedges

 

Horseradish-butter:

1 1/2 tablespoons butter, softened

1/4 cup chopped green onions

2 tablespoons prepared horseradish

Salt and pepper to taste

 

1. For the horseradish-butter sauce, put 1 1/2 tablespoons butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minutes or until butter melts; mix well. Set aside.

2. Heat oven to 375F. Melt 2 teaspoons butter in large nonstick skillet on medium heat. Add onion and thyme; stir 4 minutes or until onion is tender. Remove from heat; stir in corned beef and horseradish-butter mixture.

3. Coat bottom and sides of 9-in. glass pie plate with remaining 1 tsp. butter; set aside. 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.

4. Bake 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.

Note from Heather: Use deli corned beef brisket to speed up the prep on this St. Patrick’s day recipe or make your own. Serve with spinach salad drizzled with a bottled green goddess or cucumber dressing.

SOURCE: Recipe courtesy of The Beef Checkoff

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