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Corned Beef and Potato Bake


This is a delicious meal for the family, baked in one dish, and
it's so easy to prepare. Use plain or country-style seasoned hash brown
potatoes in this recipe. If you prepare this in advance, cover with foil and refrigerate for several hours or overnight. When you're ready to bake it, remove the foil and bake until hot and browned.

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  • 3 cups diced leftover corned beef
  • 2 Tbs butter
  • 1 cup chopped onion
  • 1/2 green bell pepper, chopped
  • 1/2 tsp dried leaf thyme
  • 2 Tbs spicy mustard or grainy mustard
  • 16 oz hash brown potatoes, thawed
  • freshly ground black pepper
  • 1 1/2 cups shredded Swiss cheese



Step 1

1. Heat oven to 375°. Grease a 9-inch square baking dish or 2 1/2-quart
casserole. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender. Stir in remaining butter, the thyme, and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside.

2. Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.

Nutrition (calculated from recipe ingredients)
Calories: 1410
Calories From Fat: 712
Total Fat: 81.1g
Cholesterol: 243.2mg
Sodium: 490.1mg
Potassium: 1809.4mg
Carbohydrates: 110.6g
Fiber: 9.8g
Sugar: 11.2g
Protein: 65g

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