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. Corned Beef and Potato Casserole is best enjoyed for breakfast.…
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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.
Corned Beef and Potato Casserole is best enjoyed for breakfast. In our Filipino household, we always have this with warm steamed rice. I also enjoy having Corned Beef and Potato Casserole with Sinangag – this is the Filipino version of garlic fried rice.
Have you had chunky corned beef lately? If you are craving for one, this corned beef casserole recipe will always be here to help you make a great tasting breakfast meal.
Try this Corned Beef and Potato Casserole Recipe. Enjoy!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Corned Beef and Potato Casserole
Ingredients
- 1 11.5 oz. canned chunky corned beef
- 1 medium yellow onion minced
- 1 teaspoon garlic minced
- 3/4 cup beef broth or water
- 1 large baking potato peeled and diced
- 2 tablespoons chopped flat leaf parsley
- Salt and pepper to taste
- 3 tablespoons cooking oil
Instructions
- 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!
Faye Mistades says
Morph this into a potluck casserole: Include a vegetable or two like mushrooms and/or bellpeppers. Sauce it up- tomato or white sauce. Mix in grated cheese. Transfer to a baking dish. Top with panko / jap breadcrumbs. Dot with butter. Bake until top is golden brown.
Masha says
I added some green bell peppers. Absolutely delicious.
Monette says
Was craving and found your recipe online. I had Palm corned beef in the pantry, and just finished making your corned beef. It turned out delicious! I used yukon gold potatoes, though, and didn’t add any salt. Yum! 🙂
Vanjo Merano says
Perfect. I also like using Yukon gold potato. In fact, these make good potato wedges.
Mary Go says
Hi Vanjo,
I’d like to inquire if the baking potato means that the potato has to be baked prior to pan fry?
Thanks.
Mary
Vanjo Merano says
Mary, I meant potatoes that are usually used for baking such as russet potato and the starchy varieties. The potato do not need to be baked prior to cooking using this recipe.
Mary Go says
Thank you for the clarification.
More power to your food blog.
Steve says
It would be nice if the recipe that’s generated from the PRINT button also includes the PICTURE, not just the text portion. Not only does a picture speak a thousand words, it also whets the appetite!