Original recipe was Baked Corned Beef and Hash from Woman’s Day Magazine. Read how I changed up the recipe and renamed it. A great recipes with a bit of deli pastrami instead of corn-beef for St Patrick’s Day meal!!
I found the original recipe in March 2015 Woman’s Day Magazine, I loved all the ingredients, but when I went to shop I decided to buy pastrami instead of corn beef from the deli and I also used red potatoes instead of russet potatoes.
I didnt know from the recipe what *Gruyère cheese was until I hunted for it in the specialty cheese bin at the store, I discovered it is a harder “Swiss cheese”, and has more flavor. It was much easier to grate as you can see in the picture.
The original recipe called for corn beef and I switched it to pastrami.
- 1 leftover cooked cabbage (I used 1 large fresh cabbage)
- Kosher salt
- 2 tbsp. olive oil
- 1 medium onion
- 8 oz. sliced or deli pastrami
- 1 clove garlic
- 1/2 c. chopped fresh flat-leaf parsley
- 1 c. heavy cream
- 1 tbsp. Dijon mustard
- 1 lb. Red potatoes
- 6 oz. Gruyère cheese
- Heat oven to 375 degrees F. If using fresh cabbage, (which I did) bring a small pot of water to a boil. Add 2 teaspoons salt and the cabbage and cook for 5 minutes; drain and squeeze out any excess moisture.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Add the pastrami and and cook, stirring occasionally, for 4 minutes. Remove from heat and fold in the cabbage and parsley.
- Coat a deep 8- by 8-inch square baking dish with oil. In a bowl, whisk together the heavy cream and mustard.
- Lay a third of the potatoes in the baking dish, slightly overlapping them. Top with a third of the pastrami and cabbage mixture (about 1 cup) and sprinkle with a third of the cheese (about 1/3 cup); repeat once. Top with a last layer of potatoes and cabbage mixture.
- Pour the cream mixture over all layers and at this point, I sprinkled half the cheese before covering the pan.
- Cover the baking dish with foil, place on a rimmed baking sheet and bake for 45 minutes. [This is where I used the tent.]
- Uncover, sprinkle with the remaining cheese, and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more.
- Let rest for 10 minutes before serving.
When I added the pastrami to the pan to heat, it curled as you can see in the picture. The taste was wonderful.
Because I used more ingredients than the recipe called for, (Im always wanting more) so it stood taller in pan, to keep foil from sticking to cheese I created a foil tent for my pan. (I’m sure I’m not the first that creates tents)
*Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, Gruyère cheese is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture.