Corned Beef And Potato Bake – a delicious recipe with eggs, light cream, milk, mustard, potatoes, beef. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400u00b0F. Lightly grease a 9-inch round cake pan. Line bottom and sides with parchment paper.
2
Whisk eggs, cream, milk and mustard in a large bowl. Season to taste.
3
Arrange 1/2 of the potato slices in the prepared pan. Pour 1/3 of the egg mixture over the potatoes. Top with 1/2 the corned beef.
4
Combine spinach, cheese and onion. Spread 1/2 over corned beef layer. Repeat layers, finishing with potato. Pour remaining egg mixture over top. Press firmly to submerge potatoes. Cover with foil.
5
Bake for 1 hour or until potatoes are tender. Uncover and bake another 5-10 mins until golden and firm. Cool in pan for 15 mins.
6
Invert pan onto a serving plate and remove paper. Invert again. Serve with salad.
845
kcal
Calories
61
g
Fat
28
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 None eggs, 1 1/4 cups light cream, 3/4 cup milk, 2 tsp Dijon mustard, and more.
Yes, Corned Beef And Potato Bake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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