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Corned Beef and Potato Bake (3/7/2014)

Corned Beef and Potato Bake


3 cups diced leftover corned beef
2 tablespoons butter
1 cup chopped onion
½ green bell pepper, chopped
½ teaspoon dried thyme
2 tablespoons Dijon mustard
1 bag frozen Southern Style Hashbrowns, thawed
Fresh ground black pepper
2 cups shredded Swiss Cheese


Heat oven to 375-degrees F. Grease a 2 1/2-quart casserole dish. 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 cooked corned beef; sauté for 2 minutes. Stir in mustard and set aside.


Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with 1 cup of the shredded Swiss cheese; spoon the corned beef mixture over the cheese.  


Bake for 30 and remove from oven and sprinkle the remaining 1 cup cheese over the corned beef mixture. Return to oven and bake another 10 minutes.


I made my corned beef in the slow cooker.


3 lb. Corned beef brisket
Add to slow cooker, fat side up. Cover almost completely with water and ½ cup white vinegar, add some fresh crushed black pepper, 2 cloves whole garlic (peeled) and 1 bay leaf. Cook on low 8 hours. Remove, cool and dice.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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