2 large potatoes 1 medium onion 1 can of corned beef (cold from the fridge for easier slicing) Enough aged cheddar cheese to cover one layer in cassarole dish Butter Salt and pepper (I used Mrs Dash Table Blend)
Peel and thinly slice the potatoes. Slice the onion. Slice or grate the cheese. Slice the corned beef. 1st layer: 1/2 the potato slices in greased cassarol dish. 2nd layer: All of the onion slices. 3rd layer: Sliced or grated cheese. 4th layer: Sliced corned beef. 5th layer: 1/2 the potato slices. Season each layer and dot the last layer with butter. Bake in 400F degree oven for 1 hour. Serves 4.
posted on Feb 22, 2011 1:28 PM ()
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Yummy! Did you see Sue's post about the canned corned beef shortage here in the states?
Does the cheddar have to be aged? Might have to try it, but only once I learn to pronounce it!
Try it sometime with left over ham.
In england we call this dish corned beef hash and its soooooo yummy with beans and brown sauce
P.S. Lo-cal right?
This is a triumph of easy-to-understand cooking and I know all the ingredients. None with arcane Asian names, etc. Thank you. I will try it soon. Have to buy aged cheddar.
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I checked to see if there was a shortage of tinned corned beef in Port Alberni. There isn't.
Just kidding.