Focused recipe
Corned Beef and Potato Casserole
Corned Beef and Potato Casserole is a simple breakfast corned beef recipe that makes use of canned chunky corned beef and baking potatoes. It is quite similar to sautéed corned beef or corned beef guisado except that this particular dish is cooked a bit longer.
Cuisine not specified Updated 10/7/2014
Ingredients
Measured from the catalog payload.
- 1 11.5 oz canned chunky corned beef
- 1 yellow onion minced
- 1 teaspoon garlic minced
- 1 baking potato peeled and diced
- 2 tablespoons chopped flat leaf parsley
- salt
- pepper
- 3 tablespoons cooking oil
Instructions
9 cooking steps
- Heat 1 tablespoon of cooking oil in a casserole.
- Add the garlic and onion. Saute until the onion becomes soft.
- Put-in the chunky corned beef. Stir and continue to cook for 3 minutes.
- Pour-in the beef broth; let boil. Cover and reduce the heat to a simmer. Continue to simmer for 20 minutes. Add more water or beef broth if needed.
- Meanwhile, heat the remaining 2 tablespoons of cooking oil in a pan.
- Once the oil becomes hot, pan-fry the cubed potatoes for 5 minutes.
- Add the pan-fried potato on the casserole where the corned beef is cooking. Make sure that the liquid in the cooking pot is almost dry. Stir. Add salt and pepper and cook for 3 minutes more.
- Transfer to a serving bowl. Sprinkle the chopped parsley on top.
- Serve for breakfast with toast or steamed rice. Share and enjoy!
Catalog details
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