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.
Makes 4 servings
- 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
- 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.
- 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.
- 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.