Irish Potatoes Stuffed With Corned Beef:

May 11, 2023May 11, 20230 1
Irish Potatoes Stuffed With Corned Beef Recipe
in Main

Prep

15 min

Cook

90 min

Ready In

105 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 medium baking potatoes
4 tablespoons butter or 4 tablespoons margarine
1/4 cup finely minced onion
1/4 cup finely minced green pepper
2 -3 tablespoons milk
1 teaspoon Worcestershire sauce
1 cup chopped canned corned beef
salt and pepper
3 cups water
1 teaspoon salt
2 teaspoons vinegar
4 eggs
minced parsley

Nutrision Information

Servings Per Recipe
4
Calories
505
Sugar
3g
Fat
36g
Irish Potatoes Stuffed With Corned Beef is a hearty and delicious meal that is perfect for colder weather. The combination of the soft baked potatoes, tender corned beef, and runny poached egg make for a perfect comfort meal. This dish is a great way to use up leftover corned beef, or can be made fresh. The poached egg adds richness and flavor to the dish, and helps to balance out the salty corned beef. This dish is best served warm and is sure to satisfy anyone's appetite.

Instructions

1.Preheat the oven to 375 F.
2.Wash the potatoes and prick each one a few times with a fork.
3.Rub the potatoes with a bit of olive oil and place them on a baking sheet.
4.Bake for 45-60 minutes or until the potatoes are cooked through and soft.
5.While the potatoes are baking, melt the butter or margarine in a skillet over medium heat. Add the onion and green pepper and sauté until tender.
6.Add the milk, Worcestershire sauce, chopped corned beef, salt and pepper, and mix well.
7.Cut the potatoes in half lengthwise and scoop out the insides, leaving about a 1/4 inch shell.
8.Mash the potato insides with a fork and add them to the skillet. Mix well.
9.Scoop the mixture back into the potato shells and place them in a baking dish.
10.Bake for 20-30 minutes, until heated through and slightly browned on top.
11.Meanwhile, bring a large pot of water to a simmer. Add the salt and vinegar and stir.
12.Break the eggs, one at a time, into a small bowl or ramekin.
13.Gently slide each egg into the simmering water and poach for 3-4 minutes, or until the whites are set and the yolks are slightly runny.
14.Remove the eggs with a slotted spoon and place them on a paper towel to drain.
15.To serve, place one stuffed potato on each plate and top with a poached egg. Sprinkle with minced parsley.

PROS

This dish is a hearty and filling meal that is perfect for colder weather.
The combination of the potatoes and corned beef is delicious, and the poached egg adds a nice touch.

It’s a great way to use up leftover corned beef.

CONS

This recipe takes some preparation and cooking time, so it may not be ideal for a quick weeknight meal.
Additionally, the dish is relatively high in calories and fat.

HEALTH & BENEFITS

Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and vitamin B6. They are also high in fiber, which can aid in digestion and help you feel full longer.
Corned beef is a good source of protein, iron, and vitamin B12. However, it is also high in sodium, so it should be enjoyed in moderation as part of a balanced diet.
Eggs are high in protein and contain many essential vitamins and minerals, including vitamin B12 and vitamin D. They have also been linked to weight management and improved eye health.

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