Corn Beef with Colcannon Potatoes
INGREDIENTS:
1 cn (12-ounce) corned beef
1 pk (12-ounce) frozen shredded
-hash brown potatoes thawed
1/2 c Bread crumbs soft
1/4 c Celery minced
1/4 c Onion minced
1 tb Mustard prepared
2 ts Parsley dried minced
1/8 ts Garlic powder
1/8 ts Pepper
2 Egg
1/2 c Milk
Horseradish Sauce; (see
-below)
1 cn (12-ounce) corned beef
1 pk (12-ounce) frozen shredded
-hash brown potatoes thawed
1/2 c Bread crumbs soft
1/4 c Celery minced
1/4 c Onion minced
1 tb Mustard prepared
2 ts Parsley dried minced
1/8 ts Garlic powder
1/8 ts Pepper
2 Egg
1/2 c Milk
Horseradish Sauce; (see
-below)
At least 1 hour or up to 8 hours before serving:
Grease a 1 1/2-quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting stand at room temperature for 30 minutes before baking.
Bake, uncovered, in a preheated 400? oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Cover loosely with foil if getting too brown.
Serve with Horseradish Sauce.
Grease a 1 1/2-quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting stand at room temperature for 30 minutes before baking.
Bake, uncovered, in a preheated 400? oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Cover loosely with foil if getting too brown.
Serve with Horseradish Sauce.