Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into thin, even rounds. Try to keep the slices approximately the same thickness so they cook evenly.
Step 2: Prepare the onion
Peel the onion and slice it thinly. Separate the slices into small pieces.
Step 3: Prepare the corned beef
Remove the corned beef from the can and break it apart with a fork. If it is difficult to separate, roughly chop it into small pieces.
Step 4: Start layering
Lightly grease a deep baking dish.
Arrange a layer of sliced potatoes across the bottom of the dish. Add some sliced onions and scatter part of the corned beef over the potatoes.
Repeat the layers until all the ingredients have been used, finishing with a layer of potatoes on top.
Season lightly with black pepper if desired. Be careful with salt because canned corned beef is already quite salty.
Step 5: Cover and bake
Cover the baking dish tightly with aluminum foil.
Place it in the preheated oven and bake for approximately 50–60 minutes, or until the potatoes are tender when pierced with a fork.
The covered baking time allows the potatoes to steam and become wonderfully soft while the flavors of the corned beef and onions blend together.
Step 6: Brown the top
Remove the foil and return the dish to the oven.
Bake uncovered for another 15–25 minutes, until the potatoes on top are golden brown and slightly crisp around the edges.
For an even deeper golden crust, you can place the dish under the broiler for the final 2–3 minutes, watching it carefully so it doesn’t burn.
Step 7: Rest and serve
Remove the dish from the oven and let it rest for about 5–10 minutes before serving.
Scoop generous portions onto plates, making sure to get some crispy potatoes, tender potatoes, onions, and corned beef in every serving.
This simple corned beef and potato casserole is especially good served hot with a fried egg, green vegetables, or a fresh salad. It also reheats well, making it a practical budget-friendly dinner for busy days.
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