Corned Beef and Potato Bake

Corned Beef and Potato Bake

Makes 4 servings


  • 3 cups diced leftover corned beef
  • 2 tbsp butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 tbsp Boar‚Äôs Head Deli Style Mustard
  • 16 to 24 ounces hash brown potatoes, thawed
  • Freshly ground black pepper
  • 2 1/2 cups shredded Swiss cheese


  1. Heat oven to 375°.
  2. Grease a 9-inch square baking dish or 2 1/2-quart casserole.
  3. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender.
  4. Stir in remaining butter and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside. Press the potatoes lightly in the baking dish.
  5. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese
  6. Spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
  7. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.