Potato and Corned Beef Wedge

Total Time
Prep 15 mins
Cook 45 mins

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.


  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.