Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

THIS IS A SWAP AND CHANGE RECIPE. It all depends on the size of your dish. I end up using my big glass dish so use more potatoes. CAN BE DONE and then frozen reheated at work in microwave.

Ingredients Nutrition

Directions

  1. Preheat oven to 170c.
  2. Chop off the top and bottom of the small potatoes and slice.
  3. Layer potatoes (on the bottom of the your dish).
  4. Layer onion.
  5. Layer corned beef, and herbs to taste.
  6. Layer onion.
  7. Top layer use the potatoes tops and bottoms.
  8. Pour stock cube over.
  9. Cook for 2 to 2 1/2 hours.
  10. I now do two at a time and portion and freezer one.

Reviews

(1)
Most Helpful

Cut this down to 2 servings for DS, and I for breakfast this morning. I used 1 teaspoon thyme, 1 teaspoon oregeno, and a 1/2 teaspoon parsley. Terrific flavor to this, as we made this part of a late St. pattys day breakfast. Cooking time was 2 hours for me, but it probably was my oven. Made for PAC.

weekend cooker March 21, 2013

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