Ingredients

• 4 cups shredded potatoes (frozen hash browns or thinly sliced fresh potatoes)
• 1 can corned beef (about 300–350 g) — or sliced corned beef
• 1 medium onion, thinly sliced
• 2 cups shredded cheese (mozzarella, Swiss, or cheddar mix)
• 1 cup heavy cream or evaporated milk
• 2 tbsp butter
• Salt & pepper to taste
• 1 tsp dried parsley or oregano (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×9 or similar baking dish.
2. In a skillet, melt the butter over medium heat and sauté the sliced onion until soft and lightly golden (3–5 minutes). Remove from heat.
3. Layer half of the shredded potatoes in the prepared dish, pressing lightly to even out.
4. Spread the corned beef evenly over the potato layer. Scatter the sautéed onions on top.
5. Add the remaining potatoes as the top layer.
6. Pour the heavy cream evenly over the casserole so it seeps through (this adds creaminess). Season lightly with salt and pepper (corned beef is salty, so taste accordingly).
7. Sprinkle the shredded cheese across the top and add dried parsley/oregano if using.
8. Bake uncovered for 35–45 minutes, until the top is golden and bubbly and the edges are crisp. If the top browns too fast, tent with foil.
9. Remove from oven and rest 8–10 minutes before slicing and serving.

Tips & Variations