Corned Beef Hash Casserole Recipe
This easy Corned Beef Hash Casserole takes 90 minutes with layers of tater tots, sautéed vegetables, diced corned beef, and Swiss cheese. Perfect for brunch!
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Servings: 10
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 whole grain mustard
- 2 cups Swiss cheese shredded
- dash 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.
Notes
- Spray the baking dish with nonstick spray to keep the egg custard and cheese from sticking to the sides of the dish.
- Don't skip baking the bottom layer of tater tots at high heat. This crisps them before adding moisture from the egg mixture.
- Pour the egg custard slowly and evenly over the filling. If you pour too fast or in one spot, it can push the meat and vegetables in to the corners of the dish and the middle won't have any.
- Layer the top tater tots evenly so they all get crispy and golden. Random piles cook unevenly.
- Let it rest for 5-10 minutes after baking. The custard sets up and makes slicing so much easier.
Nutrition
Serving: 1 | Calories: 421kcal | Carbohydrates: 30g | Protein: 18g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 831mg | Potassium: 518mg | Fiber: 3g | Sugar: 5g | Vitamin A: 877IU | Vitamin C: 39mg | Calcium: 285mg | Iron: 2mg
