CORNED BEEF HASH BROWN CASSEROLE
Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
- 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. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
- Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
- Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
- Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.
DOWN HOME COMFORT CASSEROLE
This cozy casserole is sure to please--biscuits and gravy, eggs, and corned beef hash in one easy dish!
Provided by SunnyDaysNora
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
- Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
- Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
- Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
- Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 24.8 g, Cholesterol 119.2 mg, Fat 23.6 g, Fiber 0.6 g, Protein 12.2 g, SaturatedFat 7.3 g, Sodium 1751.7 mg, Sugar 3.5 g
CREAMY CORNED BEEF BAKE
"I remember my grandmother making this comforting casserole when my family visited her," writes Brenda Myers of Overland Park, Kansas. "Now that I'm married, I fix it for my husband and me as an easy evening meal that provides great leftovers for lunch."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top. , Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 732 calories, Fat 41g fat (20g saturated fat), Cholesterol 126mg cholesterol, Sodium 1556mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
CORNED BEEF HASH AND EGGS
Make and share this Corned Beef Hash and Eggs recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and pepper in butter until tender.
- Stir in corned beef, potato, and broth.
- Cook and stir for 3 minutes.
- Sprinkle with salt and pepper.
- Using back of a spoon, make 4 indentations in hash.
- Break 1 egg into each indentation.
- Cook on low, covered, for about 4 minutes until desired doneness.
Nutrition Facts : Calories 331.6, Fat 21.4, SaturatedFat 10.6, Cholesterol 402.5, Sodium 548.4, Carbohydrate 19.3, Fiber 3, Sugar 3.5, Protein 15.9
CORNED BEEF AND EGG CASSEROLE
I had a recipe very similar to this that I lost. There is always canned corned beef in my pantry, and this dish made an easy dinner or lazy weekend breakfast. I found this recipe in the Honolulu Star Bulletin.
Provided by Pinay0618
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.
- Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.
- Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.
- In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.
- Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low until crumbs are lightly browned. Sprinkle over top of casserole. Bake for 30 minutes.
Nutrition Facts : Calories 224.8, Fat 11.7, SaturatedFat 6.2, Cholesterol 128.8, Sodium 200.6, Carbohydrate 22.9, Fiber 2.1, Sugar 4.2, Protein 7.3
BAKED CORNED BEEF HASH AND EGGS
This is a tasty way to use your leftover corned beef. My leftover corned beef had some carrots in it so that to was included in this hash!
Provided by Rita1652
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Lightly coat a 9 inch casserole pan with butter.
- Combine leftover corned beef, potato, evaporated milk, onion, bell pepper, parsley, Worcestershire, paprika, jalapenos, and pepper.
- Pour into prepared dish.
- Place in middle of oven and bake for 15 minutes.
- Make 4 small indents in the hot hash and place one egg in each.
- Continue to bake 20 minutes.
- Top with cheese and bake 5 minutes or till melted and egg are to likings.
- Remove and let set for 5 minutes.
CORNED BEEF CASSEROLE
Make and share this Corned Beef Casserole recipe from Food.com.
Provided by msalgat
Categories Meat
Time 1h5m
Yield 1 casserole dish, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil egg noodles for 3 minutes drain and place in cold water.
- Break up corned beef and spead evenly in bottom of lightly greased casserole dish.
- Cut Velveeta up into small cubes and spread evenly with corned beef
- Combine milk and soup in sauce pan , heat and mix on low.
- Melt butter and CRUSHED Saltines in mixing bowl , Mix together for topping.
- Drain noodles and pour over Cheese and corned beef and spread evenly.
- Pour soup mixture over noodles evenly.
- Spread saltine topping over casserole smoothing it out covering entire
- Bake at 300 for 45min.
Nutrition Facts : Calories 1081.9, Fat 85, SaturatedFat 47.1, Cholesterol 305.9, Sodium 2666, Carbohydrate 44.1, Fiber 1.2, Sugar 5.7, Protein 36.4
CORNED BEEF CASSEROLE
This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
BAKED CORNED BEEF HASH AND EGGS
Make and share this Baked Corned Beef Hash and Eggs recipe from Food.com.
Provided by Fritz Willie
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
- Press the hash into the bowls like you are making a crust.
- The hash will be about ½-inch thick.
- Bake in 350 degree oven for about 15 minutes or until edges start to brown.
- Crack 2-eggs in each bowl on top of the hash.
- Give each bowl a couple shakes of worcestershire.
- Place 2 ounces of the swiss cheese on top of the eggs.
- Return to oven and bake for another 8 minutes or until eggs are done to your liking.
- Serve with the horseradish, smokey or plain.
- Yield 2 servings:.
GROUND BEEF AND EGG NOODLE CASSEROLE
"My husband loves this all-in-one casserole," reports Linda Heller of Allison, Iowa."We think it's even better the next day, although we rarely have any left over," she notes. At 70¢ a serving, it's inexpensive and family-pleasing.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.
Nutrition Facts : Calories 444 calories, Fat 25g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
CORNED BEEF HASH WITH FRIED OR POACHED EGG
Comfort food to the max - and it can all be done with pantry staples (provided you always have a can of corned beef on hand ;-) ). This is fast and delicious. I don't specify vegetables in cup amounts as I figure each person likes their own version with 'more of this and less of that'. This is how I do it - you can adapt the recipe to your own taste. :-)
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
- Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
- Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
- Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
- You can prepare the eggs in another pan during these steps.
- Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
- Season with Hot Sauce at table, to taste.
- Enjoy!
Nutrition Facts : Calories 568.9, Fat 34, SaturatedFat 11.6, Cholesterol 310.1, Sodium 1088.6, Carbohydrate 40, Fiber 5.7, Sugar 5.4, Protein 26.4
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