Happy St. Patrick’s Day: Rustic Corned Beef & Potato Bake

Instead of the usual corned beef and cabbage on St. Patrick’s Day, try this corned beef and potato bake from the folks at The Beef Checkoff.

Rustic Corned Beef & Potato Bake

Makes 4 servings

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
• 1 cup shredded Swiss cheese
• 1/4 cup shredded Parmesan cheese
• 2 cups reserved potato halves

Instructions

2. 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.
3. 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 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.

Nutritional information per serving:

445 calories; 28 g fat (13 g saturated fat; 11 g monounsaturated fat); 121 mg cholesterol; 1130 mg sodium; 121 g carbohydrate; 1.5 g fiber; 27 g protein; 2.6 mg niacin; 0.3 mg vitamin B₆; 2.3 mcg vitamin B₁₂; 2.5 mg iron; 33.0 mcg selenium; 5.1 mg zinc.

This recipe is an excellent source of protein, vitamin B₁₂, selenium and zinc; and a good source of niacin, vitamin B₆ and iron.

Anne-Marie Nichols