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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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THIS IS A SWAP AND CHANGE RECIPE. It all depends on the size of your dish. I end up using my big glass dish so use more potatoes. CAN BE DONE and then frozen reheated at work in microwave. Ingredients:
340 g corned beef (sliced) |
1 large onion, sliced |
8 -12 small potatoes |
stock, cube dissolved |
mixed herbs |
Directions:
1. Preheat oven to 170c.
2. Chop off the top and bottom of the small potatoes and slice.
3. Layer potatoes (on the bottom of the your dish).
4. Layer onion.
5. Layer corned beef, and herbs to taste.
6. Layer onion.
7. Top layer use the potatoes tops and bottoms.
8. Pour stock cube over.
9. Cook for 2 to 2 1/2 hours.
10. I now do two at a time and portion and freezer one.
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