This hearty Corned Beef Hash Brown Casserole Recipe layers crispy frozen potato tots with savory deli corned beef, sweet peppers, and melting cheddar cheese. Bound together by a mustard-spiked egg custard, it bakes into a satisfying, golden-brown breakfast bake that delivers all the comfort of a classic diner hash without standing over a griddle.
Jump to RecipeCorned Beef Hash Brown Casserole Ingredients
The Crispy Base & Topping:
- 6 cups Frozen Potato Tots: (About 28 oz). Divided. Using tots instead of shredded potatoes guarantees a superior crunch and structure.
- 3 tablespoons Vegetable Oil: Helps crisp up the potatoes during the pre-bake.
The Savory Hash Filling:
- 1/2 pound Deli Corned Beef: Sliced thick and cut into 1/2-inch pieces. Deli meat is tender and salty, perfect for layering.
- Aromatics: 1 small yellow onion, 1 red bell pepper, and 1 green bell pepper, all finely chopped for color and sweetness.
- 1 1/2 cups Shredded Cheddar: Sharp cheddar adds the necessary bite.
The Custard:
- 8 Large Eggs & 1 1/2 cups Whole Milk: The rich liquid binder.
- Flavorings: 3/4 tsp dry mustard, 4 dashes hot sauce, kosher salt, and freshly ground black pepper.
How To Make Corned Beef Hash Brown Casserole
- Crisp the Base: Preheat your oven to 450°F (230°C). Grease a 9-by-13-inch baking dish with oil. Arrange a single layer of potato tots (about 4 cups) in the bottom of the dish. Drizzle with 1 tablespoon of oil. Bake for 20 minutes until hot and crisp. Remove and let cool for 15 minutes. Crucial Step: Do not skip this pre-bake, or the bottom layer will be soggy.
- Sauté the Vegetables: While the potatoes bake, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and both bell peppers. Season with 1/2 teaspoon salt and pepper. Cook for about 6 minutes until softened and browning edges appear.
- Add the Meat: Stir the chopped corned beef into the skillet and cook for 2 minutes just to warm through. Remove from heat and let cool slightly.
- Whisk the Custard: In a large bowl, whisk together the eggs, milk, dry mustard, hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
- Layer: Sprinkle 1/2 cup of the Cheddar cheese directly over the baked potato base. Spread the vegetable-corned beef mixture evenly over the cheese. Pour the egg custard gently over the entire dish. Top with the remaining 1 cup of Cheddar.
- Top and Bake: Reduce the oven temperature to 350°F (175°C). Arrange the remaining 2 cups of frozen potato tots on top of the casserole. Bake for 50 to 60 minutes. The casserole is ready when the egg mixture is fully set in the center and the top tots are lightly golden brown.
- Rest and Serve: Let the casserole cool for 15 minutes. This resting period allows the custard to firm up, making it easier to cut into clean squares. Serve warm.
Recipe Tips
- The Temperature Drop: Don’t forget to lower the oven from 450°F to 350°F after the pre-bake. If you forget, the eggs will scramble and rubberize, and the top will burn.
- Corned Beef Choice: While the recipe calls for deli slices, this is an excellent way to use up leftover slow-cooked corned beef brisket from St. Patrick’s Day. Just cube it small.
- Pre-Bake Cooling: Letting the bottom crust cool for 15 minutes before adding the raw egg mixture prevents the eggs from cooking immediately upon contact, ensuring a smooth, even bake.
- Dry Mustard: Powdered mustard acts as an emulsifier and adds a sharp, tangy background note that highlights the cheddar cheese.
What To Serve With Corned Beef Hash Casserole
- Ketchup or Hot Sauce: The classic condiments for hash browns.
- Fruit Salad: A bowl of citrus segments helps cut through the salty, fatty meat.
- Rye Toast: Buttered rye bread complements the corned beef flavors.
- Pickles: A side of gherkins adds a nice acidity.
How To Store Hash Brown Casserole
- Refrigerate: Store leftovers covered in the fridge for up to 3 days.
- Reheat: Cover with foil and reheat in a 350°F oven for 20 minutes to keep the tots crisp. Microwave reheating works but results in soft potatoes.
- Freeze: Bake, cool completely, and freeze individual portions. Thaw in the fridge overnight before reheating.
Corned Beef Hash Casserole Nutrition Facts
- Calories: 480 kcal
- Fat: 32g
- Carbohydrates: 28g
- Protein: 22g
- Sodium: 980mg
Nutrition information is estimated per serving.
FAQs
Yes. As noted in the instructions, you can assemble the casserole (up to the point before adding the top layer of tots) and refrigerate it overnight. Add the top tots right before baking the next morning.
You can, but they tend to absorb more of the egg mixture and become dense. Tater tots (potato nuggets) maintain their structural integrity better, offering a fluffier texture.
No. The hot sauce and peppers add flavor, not heat. If you want it spicy, swap the bell pepper for jalapeños or increase the hot sauce quantity.
Corned Beef Hash Brown Casserole Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings25
minutes1
hour20
minutes480
kcalA layered breakfast bake combining crispy potato tots, sautéed peppers, and corned beef in a cheesy egg custard.
Ingredients
6 cups frozen potato tots (divided)
1/2 lb deli corned beef, chopped
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cups cheddar cheese
8 eggs
1 1/2 cups milk
3/4 tsp dry mustard + hot sauce
Directions
- Preheat oven to 450°F.
- Bake 4 cups tots in a greased 9×13 dish for 20 mins; cool.
- Sauté onion and peppers in oil (6 mins); add beef.
- Reduce oven to 350°F.
- Whisk eggs, milk, mustard, hot sauce, and spices.
- Layer on baked tots: 1/2 cup cheese -> beef mix -> egg mix -> remaining cheese.
- Top with remaining 2 cups raw tots.
- Bake 50-60 minutes until set.
- Cool 15 minutes before serving.
Notes
- Pre-baking the bottom layer prevents a soggy crust.
- Remember to reduce oven temp for the main bake.
- Deli corned beef is salty; season eggs cautiously.
- Great way to repurpose leftovers.
