With savory corned beef, crispy potatoes, and an extra kick of flavor, you won’t be able to help but think of breakfast when you try this Corned Beef Hash Casserole Recipe.
This is one of my favorite meals to make during this time of year. Whether I make it as a hearty breakfast or a corned beef dinner, I feel festive!
Try your own homemade corned beef hash – it will blow the store bought version out of the water because it can be tailored to your personal preference.
Corned Beef Hash Casserole Recipe
When it comes to easy recipes, this one is the perfect way to mix up what’s on the menu for my family.
I like to make this as a corned beef hash breakfast casserole on Sunday morning, but it can also bring a little extra flavor to dinnertime.
This breakfast food is a great idea when I’m short on time because it can be made ahead and the leftover corned beef hash tastes just as good.
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Ingredients Needed
- Tater tots – I recommend frozen tater tots, or sub frozen hash browns or french fries.
- Sweet onion – Substitute white onions or yellow onions.
- Bell pepper – I like a combination of red and green peppers.
- Corned beef – Make your own or grab some from the deli.
- Whole grain mustard – Substitute yellow mustard or honey mustard.
- Swiss cheese – Swap out for cheddar cheese if desired.
- Pantry staples – olive oil, milk, large eggs, hot sauce, salt, black pepper.
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How to Make Corned Beef Hash Casserole
- Preheat oven to 450 degrees f. Spray 9-by-13-inch baking dish or casserole dish with nonstick cooking spray.
- Layer ½ of tater tots in the bottom of the dish. Spray with nonstick cooking spray again. Bake in pre-heated oven for 15 minutes. Remove and set aside. Reduce heat in oven to 350F.
- In a large skillet over medium heat to medium-high heat, add in a tablespoon of the oil. Cook peppers and onion until softened, around 5 minutes.
- Add diced corn beef to sautéed onions and pepper, cooking for another 2-3 minutes. Remove entire mixture from heat and set aside.
- In a large bowl, combine eggs, milk, mustard, and hot sauce. Whisk to combine and break up eggs.
- Spread ¾ cup of Swiss cheese over potato mixture. Add corned beef and vegetables to the top of the casserole in an even layer.
- Pour egg mixture over corned beef. Add in the rest of the ingredients (remaining tater tots and Swiss cheese).
- Bake for 50 – 60 minutes or until egg mixture is set and golden brown. Remove and let cool. Serve warm!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Serving Suggestions
Meals like corned beef hash egg casserole go well with other Irish breakfast foods like sautéed cabbage, this Brenda Gantt cabbage casserole recipe, or Irish soda bread.
I personally like to serve it with a side of crispy bacon, a fried egg (or any version of an eggs recipe), and baked beans.
Serving this as a side dish? Pair it with smoked sausage and delicious crescent roll dough baked to golden brown perfection.
How long does it last?
Transfer any leftovers into an airtight container and store in the fridge for up to 3 days.
You can also keep it in the casserole dish, as long as you remove any air and seal it tightly with plastic wrap.
Once you’re ready to reheat, warm through in the oven, microwave, or even the air fryer.
Breakfast Casseroles
I love making casseroles for breakfast, especially when I know I’m going to have a busy morning or at the holidays when there is a crowd at the house.
Some of my favorites are my biscuits and gravy casserole, my pancake and bacon casserole, and this sausage hashbrown casserole.
Tips for the Best Casserole
- I recommend using a cast iron skillet for cooking your corned beef and vegetables for the best flavor and texture. This is the best type of skillet because it’s able to give everything a beautiful sear.
- No nonstick cooking spray to grease with? Melt some butter in a bowl before layering your casserole dish with aluminum foil and coating.
- Reheat your leftovers from this dish in the slow cooker – all you need to do is put a serving in on medium heat for a few hours, until it’s thoroughly heated and enjoy!
- Don’t like fresh parsley? Try topping with the fresh herbs or sliced green onions.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
If you’re looking for a great way to serve corn beef hash, look no further! I’ve added this to my list of great recipes, because this breakfast hash is the best way to only spend a little bit of time cooking a delicious meal. I’ve tried a lot of different beef recipes, but this might be one of my favorites to make, especially around St. Patrick’s Day.
Corned Beef Hash Casserole
Equipment
Ingredients
- 32 ounces frozen tater tots
- 2 tablespoons olive oil
- 1 medium sweet onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups cooked corned beef chopped small or shredded
- 8 large eggs
- 1 ½ cups milk
- 2 tablespoons grainy or whole grain mustard
- 2 cups Swiss cheese shredded
- Dash of hot sauce
Instructions
- Preheat oven to 450F.
- Spray a 9×13 pan with nonstick cooking spray.
- Layer ½ the tater tots in the bottom of the dish.
- Spray the top of the tots with nonstick spray.
- Bake until crispy, roughly 15 minutes. Remove and set aside.
- Reduce heat of oven to 350F.
- In a large skillet, heat the olive oil over medium high heat.
- Cook the onion and bell peppers until softened, roughly 5 minutes.
- Add the diced or shredded corned beef and cook another 2-3 minutes.
- Remove from heat and set aside.
- In a medium bowl, combine the eggs, milk, mustard, and hot sauce.
- Whisk to combine and eggs are broken up.
- Spread ¾ cup Swiss Cheese over the tater tots.
- Spread the corned beef and vegetable mixture and spread into an even layer.
- Pour the egg and milk mixture over the corned beef.
- Add the remaining tater tots over the top.
- Top with the remainder of the Swiss cheese.
- Bake for 50-60 minutes or until the egg mixture is set and a light golden brown.
- Remove and let cool for 5 minutes.
- Serve warm!
Notes
- I recommend using a cast iron skillet for cooking your corned beef and vegetables for the best flavor and texture. This is the best type of skillet because it’s able to give everything a beautiful sear.
- No nonstick cooking spray to grease with? Melt some butter in a bowl before layering your casserole dish with aluminum foil and coating.
- Reheat your leftovers from this dish in the slow cooker – all you need to do is put a serving in on medium heat for a few hours, until it’s thoroughly heated and enjoy!
- Don’t like fresh parsley? Try topping with the fresh herbs or sliced green onions.
Nutrition
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