Name: Corned beef and potato bake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 6 eggs; 300 millilitre cream; 3/4 cup milk; 2 teaspoon dijon mustard; 3 potatoes, peeled, thinly sliced; 250 gram left-over corned beef, thinly sliced; 300 gram packet frozen spinach, thawed, excess liquid removed; 3/4 cup grated tasty cheese; 3 green onions, chopped

Corned beef and potato bake

Corned beef served with potato bake is already pretty great - but just wait until you try them together!

Serves 6

Prep

15M

Cook

1H 10M

Total

1H 25M

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Ingredients

6 eggs

300 millilitre cream

3/4 cup milk

2 teaspoon dijon mustard

3 potatoes, peeled, thinly sliced

250 gram left-over corned beef, thinly sliced

300 gram packet frozen spinach, thawed, excess liquid removed

3/4 cup grated tasty cheese

3 green onions, chopped

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan. Line base and side with baking paper.

2.In a bowl, whisk together eggs, cream, milk and mustard. Season to taste.

3.Dip potato slices into egg mixture and arrange a third over base of prepared pan. Top with half of corned beef.

4.Combine spinach, cheese and onion. Spread half over beef. Repeat layers, finishing with potato. Pour egg mixture over. Press firmly to submerge potatoes.

5.Cover with foil. Bake for 1 hour or until potatoes are tender. Uncover and bake another 5-10 minutes until golden and firm. Cool in pan for 15 minutes.

6.Invert pan onto a plate and remove paper. Turn over. Serve with salad.

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Ingredients

Method

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