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.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 12
Ingredients
Horseradish Butter:
Potato Wedges:
Optional Garnish:
Preparation
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Step 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.
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Step 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.
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Step 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.
Cooking Tip: If using deli Corned Beef and frozen prepared roasted potatoes, increase covered baking time to 35 minutes.
Nutrition Information
445 Calories
13g SAT FAT
27g PROTEIN
2.5 mg IRON
5.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 445 Calories; 252 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 NE 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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