Layers of corned beef, egg and potato built upon each other like a lasagne, this corned beef and potato recipe combines the best parts of both individual dishes for a rustic bake that makes a good solution for leftovers. Serve with a salad on the side to complete and balance out the creaminess and cheesiness.
- 6 eggs
- 300 ml cream
- ¾ cup milk
- 2 teaspoon dijon mustard
- 3 potatoes, peeled, thinly sliced
- 250 g left-over corned beef, thinly sliced
- 300 g packet frozen spinach, thawed, excess liquid removed
- ¾ cup grated tasty cheese
- 3 green onions, chopped
Preheat oven to moderate, 180 C. Lightly grease a 20 cm round cake pan. Line base and side with baking paper.
In a bowl, whisk together eggs, cream, milk and mustard. Season to taste.
Dip potato slices into egg mixture and arrange a third over base of prepared pan. Top with half of corned beef.
Combine spinach, cheese and onion. Spread half over beef. Repeat layers, finishing with potato. Pour egg mixture over. Press firmly to submerge potatoes.
Cover with foil. Bake for 1 hr or until potatoes are tender. Uncover and bake another 5-10 mins until golden and firm. Cool in pan for 15 mins.
Invert pan onto a plate and remove paper. Turn over. Serve with salad.