Corned Beef Hash and Egg Casserole with SunDried Tomatoes and Swiss

The day after St. Paddy's calls for corned beef hash—and eggs! Turn your leftover beef into a brunch-worthy dish with frozen cubed hash browns, onions, eggs and fresh herbs. Go to Recipe

Corned Beef Hash and Eggs Recipe Taste of Home

Instructions. Heat the light olive oil and unsalted butter in a large skillet over medium-high heat. Add the chopped potatoes, sprinkle with kosher salt and black pepper, and cook for about 10-15 minutes until they start to soften and get crispy. Stir in the onions and cook for about 3 minutes until they soften.

Corned Beef Hash My Imperfect Kitchen

Preheat the oven to 375°F. Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes. In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.

One Pot Meal Corned Beef Hash and Eggs Kimversations

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper.

Corned Beef Hash With Eggs Recipe

Heat a large skillet over medium-high heat. Add 1 can of corned beef hash and spread into a layer, approximately ½ inch thick. Let sit over medium-high heat uncovered and undisturbed until the bottom is crispy (approximately 10 minutes). Push one edge of the corned beef in a bit to give space to add water to the pan.

Corned Beef Hash and Egg Casserole with SunDried Tomatoes and Swiss

Instructions. Preheat oven to 350 degrees F. Spray a skillet with olive oil. Cook onion and corned beef on medium heat until onions are soft and corned beef is slightly browned. Transfer onion beef mixture to a small bowl and set aside. Add olive oil to the pan and add potatoes when the oil is hot.

Easy Corned Beef Hash with Baked Eggs Diethood

Add onion and garlic to skillet and sauté for 3 minutes. Add sun-dried tomatoes and 2 tablespoons fresh parsley to skillet and sauté to combine, about 1 minute. Transfer corned beef mixture to prepared casserole dish, spreading evenly. In a large mixing bowl whisk together eggs, add half and half and 1 ½ cups Swiss cheese and whisk to combine.

Corned Beef Hash and Egg Casserole with SunDried Tomatoes and Swiss

Season with salt and pepper. Cook just until the potatoes start to brown about 5-7 minutes. Add in the onion, pepper and corned beef and cook for another 5-7 minutes. Stir in the garlic then remove from heat. Sprinkle the shredded cheese on top then crack the eggs on top of the cheese. Bake for 10-15 minutes or just until the whites are set.

Pin on Breakfast

Butter a 13x9x2 casserole dish. Pour the beef and pasta mixture into the buttered dish. Place two tablespoons of butter in a small bowl. Melt butter in microwave. Stir the half cup of bread crumbs into the melted butter until fully coated. Spread the buttered bread crumbs over the top of the dish.

Corned Beef Breakfast Casserole / Sweet Potato Corned Beef And Cabbage

Preheat oven to 375°. Rinse potatoes under cold water until water runs clear; dry potatoes well. In a 12-inch skillet, toss together potatoes, 3 tablespoons oil, 1 teaspoon salt, 1 teaspoon paprika, and ½ teaspoon pepper. Bake until tender, about 30 minutes, stirring halfway through baking. Remove potatoes from skillet.

Cheesy Corned Beef Hash with Baked Eggs Countryside Cravings

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.

Easy Corned Beef Hash with Baked Eggs Diethood

Stir in corned beef, onion, and bell pepper. Whisk until well combined. Spray the slow cooker generously with cooking spray. Pour the egg mixture into the slow cooker. Cook HIGH 2-3 hours or LOW 4-6. Using a fork, fluff up or 'scramble' the food directly in the slow cooker. Instant Pot.

Corned Beef Hash and Egg Casserole with SunDried Tomatoes and Swiss

Stir until combined. Pour mixture into a lightly greased 9x13'' baking dish. Place in fridge overnight. Preheat oven to 350 degrees. Bake casserole for 1 hour or until the middle is set and edges are golden brown. Top with remaining cheese and bake 5 more minutes or until cheese is melted.

Corned Beef Hash Overnight Breakfast Casserole Julie's Eats & Treats

In a large ovenproof skillet, cook hash browns and onion in oil until tender and potatoes are browned. Remove from the heat; stir in corned beef and salt. Make 8 wells in the hash browns. Break 1 egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° until eggs reach desired doneness, 20-25 minutes. Garnish with parsley.

Corned Beef Hash Casserole

Preheat oven to 350 degrees. Add potato and 1/4 cup water to a microwave safe bowl. Cover and microwave for 4 minutes or until softened. Whisk eggs and milk in a bowl. Add corned beef, tomatoes, green onion, hot sauce, paprika, salt, black pepper, and 1/2 cup cheddar cheese. Stir to combine.

Corned Beef Hash and Egg Casserole with SunDried Tomatoes and Swiss

Add the garlic and saute for an additional 2 minutes. Step Three. Whisk the eggs. In a separate bowl, whisk eggs, milk, salt and pepper together. Step Four. Mix the hashbrowns with corned beef. In a large mixing bowl, combine the hashbrowns, corned beef, and 1-1/2 cups of the cheddar cheese. Stir to combine. Step Five.