Prep 20 mins
Cook 1 hr
This is a way to use any corned beef and cabbage you have left over from St. Paddy's day!
- 2 lbs red potatoes, boiled with their jackets on
- 1⁄4 cup all-purpose flour
- 2 large eggs
- 3⁄4 cup milk or 3⁄4 cup half-and-half
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3 cups diced cooked corned beef
- 3 cups chopped boiled green cabbage
- 1 cup chopped cooked spinach or 1 (10 ounce) package frozen spinach, thawed
- 2 large eggs
- 1⁄2 cup sour cream (reduced fat ok)
- 1 cup grated swiss cheese
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sweet paprika
- Preheat the oven to 350F and prepare the casserole.
- Peel half of the potatoes and mash them with a potato masher in a large bowl.
- Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.
- If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2" dice.
- Add the diced potatoes, corned beef, and cabbage; fold together.
- Turn the mixture into the preparecd casserole; press into an even layer.
- Drain the spinach of excess liquid.
- Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.
- Stir in the flour and salt.
- Turn out over the filling; spread into an even layer.
- Sprinkle with the remaining 1/4 cup cheese.
- Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.
- Let cool for at least 10 minutes before serving.