Potato and Corned Beef Wedge |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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On my quest to find varied ways to use all of the corned beef that I always have stocked up, I found this recipe from Wattie's. Ingredients:
4 -5 medium starchy potatoes, peeled and cooked |
340 g corned beef |
1 -2 teaspoon minced garlic |
spring onion, finely chopped |
2 cups grated parmesan cheese |
fresh ground black pepper |
4 eggs |
1 tablespoon prepared hot mustard |
Directions:
1. Mash the hot potatoes roughly with the Corned Beef, garlic, spring onions, 1 1/2 cups of the cheese and season well with pepper.
2. Beat the eggs and mustard together and then stir into the potato mixture.
3. Pile into a greased and paper-lined 23cm loose-bottom cake tin and scatter over the remaining cheese.
4. Bake at 180oC for 45 minutes. Cool in the tin before unmoulding.
5. Serve with tomato chutney and salad.
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