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Potato and Corned Beef Wedge

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“On my quest to find varied ways to use all of the corned beef that I always have stocked up, I found this recipe from Wattie's.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash the hot potatoes roughly with the Corned Beef, garlic, spring onions, 1 1/2 cups of the cheese and season well with pepper.
  2. Beat the eggs and mustard together and then stir into the potato mixture.
  3. Pile into a greased and paper-lined 23cm loose-bottom cake tin and scatter over the remaining cheese.
  4. Bake at 180oC for 45 minutes. Cool in the tin before unmoulding.
  5. Serve with tomato chutney and salad.

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