Corned beef and potato bake

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

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 6
  • Print


  • 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


  • 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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