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.

  • 1
    hr
  • 4
    SERVINGS
  • 450
    Cal
  • 27 g
    Protein

Ingredients:

  • 12 ounces Corned Beef Brisket, coarsely chopped
  • 1 tablespoon butter, divided
  • 1/2 cup chopped onions
  • 2 teaspoons chopped fresh thyme
Horseradish Butter:
  • 1 tablespoons 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

Cooking:

  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.
445 CALORIES

0 % *

13g SAT FAT

0 % DV **

27g PROTEIN

0 % DV

2.5 mg IRON

0 % DV

5.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 445 Calories; 28 Calories from fat; 28g Total Fat (13 g Saturated Fat; 11 g Monounsaturated Fat;) 121 mg Cholesterol; 1130 mg Sodium; 121 g Total Carbohydrate; 1.5 g Dietary Fiber; 27 g Protein; 2.5 mg Iron; 2.6 mg Niacin; 0.3 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.1 mg Zinc; 33 mcg Selenium.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.

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