Cheesy Corned Beef Potato Bake

Just look at that, that's our cheesy corned beef potato bake. That is off the charts. Look at that. That really is a bit special. Hi everyone, welcome to Backyard Chef. I'm Rick. Two tins, a couple of potatoes and dinner on the table. This is a quick, easy recipe. No cooking skill required and it's a tasty corned beef potato bake. Let's do it. We're going to do this really quickly actually. You get your oven on at 190. Ingredients in the description as usual. Click on them all under the comments. It drops down, there it is. Potatoes. We're going to make this so easy, we're not going to boil. Take a fork, you either prick your potatoes all over or get hold of a meat tenderizer which has got thousands of spikes. Well, not thousands but you know what I mean. And spike up your potatoes. And then what you're going to do is take a microwave box or a microwave container and we are going to quickly microwave these for 10 minutes. By the time we've done that, we've opened the cans, we've diced an onion and we are ready to cook. It is that simple. In there, about 2 or 3 tablespoons of water. We're going to stick that in the microwave. Going in the microwave for 10 minutes. We've got an onion. Dice or slice, up to you. I'm going to probably just dice today. Because we're going to dice those potatoes. Everything can look square and you don't have to go too small. Of course you don't, come on. Done. I'll just put back in that bowl for a second, yeah. You know, I've got these two little bits left over from the other day. They can go in. Here we go. We've got corned beef and we've got tin of tomato. Cream of tomato. So, we want to be opening our corned beef. Of course we do. Nice and straight forward. Nothing hard about this. There it is. Fabulous. Give your can a squeeze and drop that out. There you go, comes out in one. Just put that there and let's open our can of soup. Now there are so many brands on the market. You can use whatever you like. In here, in this jug, I have ordinary milk, whole milk. What we're going to do is put that in there. Now you can mix it all in a bowl and you could use the milk to stir out, rinse out your can. That's up to you. I'm just going to put it all in here. Worcester sauce or Henderson's. Prepared mustard, whatever you prefer. This is English. Smoked paprika. Use sweet if you don't have smoked. Garlic powder. Some black pepper. Now we're not using salt at all because the corned beef is salty. Want some dried oregano or oregano, wherever you're from. And we're going to give that a whisk up. So that is our mix for our dish. Just give it a little whisk through. Now we're going to start the onions off quickly. We're going in here with some butter. We can start them off in the oven and then it saves on using another pan. We've got our onions. I'm going to chuck them in the oven just for about 10 minutes. Potatoes out of their lid off. Just let them steam. Let them steam for a couple of minutes. Corned beef. Of course, it's easy this, isn't it? Okay, we want to just break up our corned beef. We don't want to mash it. Okay, leave some chunkiness. There you go. So once you've had a couple of minutes on your potatoes, we want some cubed potato. Quite large because we've already set them off to cook. So they'll be fine. Okay, and just randomly chop them. Obviously, it's the red hot. So you're not going to be holding on to the potato too much. Randomly chop them. They're going in as a base. So it doesn't really matter what size they are. Okay, let's get that onion out of there. You can see no great shakes really, you know. We just put it in there so we won't dirty another pan. Okay, there's our onion. Start to go soft. Just a little bit of cooking on there. Look, you could leave it longer to brown it up. Up to you. So what we're going to do is this way around. We're going to take our soup mix. And that is going in there. And just do that. And there we have potatoes. Come on. In they go. Now you can get them all in. But I'm going to do about three quarters. I'm just going to get those in there. I'm also going to go in there with just a tad of corned beef. Just so we get that corned beef down inside. Okay. You can do this with homemade corned beef. Of course you can. It's corned beef. I'll have a little bit more of that in there I think. It's quite a lot really when you put a meal together like this from a can. I'm going to get those potatoes back on there. So I've got this nice lumpy potato job on the top. Look. I want some corned beef on there. In between. This will crusty up eventually when we come to finish off our cooking. Okay. If it sinks in, it sinks in. Open to herbs of choice too. If you want a sprinkle of something else in there with that oregano. Up to you. On there cheddar. And that is going to melt in between. There you go. Fantastic dish right there. Cover. Cover and bake. That's hot on there. Don't forget we've just had this in the oven. Cover. Stick in the oven. 30-35 minutes. It might boil over. Make sure it's on a tray. Okay. When you've had your time in there, we want to be taking that foil off. Nice and gently. It's going to be steaming. Oh, look at that. I know what you're saying. Maybe you could have gone for a bigger dish. Maybe. Right. Stick that back in the oven. 20-25 minutes. And yeah, it's going to boil over. When you've had enough time, that's coming out of there. Oh, look at that bubbling goodness right there. Oh, that is sensational. On there. A little bit of parsley. Oh, look at that. There you go. We've got crustiness on the potatoes. A little bit on the corned beef. We've got our juice. We're just going to let it cool. And we're going to serve it up. Come on, we're in. We've got those potatoes. That soup mix. Our corned beef. That cheesiness. Oh, yeah. Oh, we are on there. Yes, we are. Oh, potatoes. Look at that. Look at that sauce. Oh, come on. Look at that. What about chopping it with a fried egg? On there, a little bit of black pepper for me. Just look at that. That's our cheesy corned beef potato bake. That is off the charts. Look at that. That really is a bit special. Oh, there we have it. One of the tastiest meals this week. Potatoes, corned beef. We've got that tomato soup going through there. We've got all that cheesiness on there. Oh, come on. Oh, this is a bit warm. Oh, yeah. It's absolutely amazing. That is absolutely amazing. And we've got an egg, haven't we? Come on. For all those people that want to treat it as a hash, which I understand. Oh, wow. That is absolutely delicious. That tomato soup actually makes this, you know? You know, that butter, the Worcester sauce. The oregano or oregano. Oh, it works so well. That is a fantastic, fantastic meal right there. That is pure comfort. There you go. A really easy meal to come together. All cooked in there. Chucked in the oven. Covered over so everything softens up and cooks together. Take the foil off. Brown over the top. That is a perfect comfort meal right there. If you like what we're doing, share with your friends. Tell them how easy it is to make this. This fantastic cheesy corned beef and potato bake. And obviously serve it what you like. I've chucked an egg on just for show. You can serve it with peas, beans, anything actually. Up to you, even salad. There you go. If you like what we're doing, big thumbs up. Subscribe to the channel and ring that bell. Catch you in the next video. That is amazing.