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  • 4-5 medium-sized starchy potatoes, peeled and cooked
  • 340 g can Hellaby's Corned Beef
  • 1-2 tsp minced garlic
  • 2 spring onions, finely chopped
  • 2 cups grated tasty or Parmesan cheese
  • freshly ground black pepper
  • 4 eggs
  • 1 Tbsp prepared hot mustard


Preheat oven to 180°C.

1. Mash the hot potatoes roughly with the Hellaby's Corned Beef, garlic, spring onions, 1 1/2 cups of the cheese and season well with pepper.

2. Beat the eggs and mustard together and then stir into the potato mixture.

2. Pile into a greased and paper-lined 23cm loose-bottom cake tin and scatter over the remaining cheese.

3. Bake for 45 minutes. Cool in the tin before unmoulding.


Serve at room temperature with your favourite tomato chutney and salad.

For a lighter option use Hellaby's Reduced Fat Corned Beef.

Rate and Review

5 Ratings Potato and Corned Beef Wedge

Reviews (5)

DIANE's Review | Rating

really easy and the whole family enjoy it.

Margaret's Review | Rating

This was yummy. Had left over corned beef and this was ideal.

Wendys scarrott's Review | Rating

yummy and easy .. we had ours with home made coleslaw and garlic bread !

Helen's Review | Rating

This was so yummy great for a quick meal if you have left over corned beef

Valerie Kaye's Rating