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Corned Beef Potato Bowls

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Golden, crispy-edged potato bowls are filled with tender corned beef, fresh parsley, and a creamy horseradish sauce for the ultimate St. Patrick’s Day comfort food. This easy, crowd-pleasing recipe delivers nostalgic flavor with a fun, modern twist.

Ingredients

Scale
  • 4 large russet potatoes (peeled, shredded; about 850g or 1.9 lbs)
  • 2 tablespoons olive oil (plus extra for greasing)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups cooked corned beef, diced or shredded (about 250g or 9 oz)
  • 1 cup cooked cabbage, thinly sliced (optional)
  • 1/2 cup shredded sharp cheddar cheese (about 2 oz)
  • 2 tablespoons chopped fresh parsley (plus extra for garnish)
  • 2 green onions, thinly sliced
  • 1/2 cup sour cream (or plain Greek yogurt, 120g or 4 oz)
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and shred 4 large russet potatoes using a box grater or food processor.
  3. Place shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  4. Transfer potatoes to a large mixing bowl. Add olive oil, kosher salt, black pepper, and garlic powder. Toss until evenly coated.
  5. Grease a 12-cup muffin tin well with olive oil or nonstick spray.
  6. Divide the potato mixture evenly among the cups (about 1/3 cup per bowl). Press potatoes into the bottom and up the sides of each cup to form a bowl shape.
  7. Bake the potato bowls for 20-25 minutes until the edges are deeply golden and crispy. Cover loosely with foil for the last 5 minutes if edges brown too quickly.
  8. While the bowls bake, combine corned beef, cooked cabbage (if using), cheddar cheese, parsley, and green onions in a medium bowl. Mix gently.
  9. Remove the potato bowls from the oven. Spoon the corned beef mixture evenly into each bowl and press down slightly.
  10. Return muffin tin to oven and bake for 10-12 minutes, until the cheese melts and the filling is hot.
  11. For the sauce: In a small bowl, whisk together sour cream, horseradish, Dijon mustard, and a pinch of salt and pepper. Taste and adjust heat as desired.
  12. Let bowls cool in tin for 5 minutes, then gently run a butter knife around each to loosen.
  13. Transfer to a serving platter. Drizzle with sauce and garnish with more parsley. Serve hot or at room temperature.

Notes

For best results, squeeze potatoes thoroughly to remove excess moisture. Don’t over-pack the muffin cups—press gently for crispy edges. If making ahead, bake bowls and prepare filling separately, then assemble and reheat before serving. For a vegetarian version, substitute sautéed mushrooms, spinach, and caramelized onions for corned beef.

Nutrition

Keywords: corned beef, potato bowls, St. Patrick's Day, comfort food, crispy potatoes, Irish recipes, easy dinner, muffin tin recipes

Find it online: https://leilameals.com/corned-beef-potato-bowls-recipe-easy-st-patricks-comfort-food-with-crispy-edges/