If you love casseroles, then this Corned Beef Hash Casserole is going to be a new favorite. It’s perfect for breakfast or any meal! The bell peppers and onions are a great addition to flavor the creamy eggs and hash browns.
I layer it with the ingredients to ensure everything is baked to perfection. It’s an easy old-fashioned hash brown casserole recipe that my whole family loves. So much so, we enjoy it almost every week!
If you like breakfast or hash brown casseroles, you will love Jalapeno Popper Breakfast Casserole, Cheesy Ham and Hash Brown Casserole, Biscuit Breakfast Casserole and Chicken and Waffles Casserole.
Why You’ll Love This Corned Beef Breakfast Casserole
- Easy to make: The total prep time for this recipe is around 10 minutes so you can spend minimal time in the kitchen.
- Customizable recipe: This is an easy hash brown casserole recipe to make your own! Experiment with some of the ingredients for new flavors.
- Great for any meal: Enjoy this corned beef casserole recipe for breakfast or as a quick and easy dinner!
Ingredients
What I love about this corned beef hash breakfast casserole is that it uses easy-to-find ingredients that won’t break the bank.
- Frozen hash browns: I use the cubed hasbrown for this recipe so it resembles a hash. If you like, you can substitute with frozen shredded hash browns.
- Bell peppers: I chose red and green bell peppers for the hash for color and flavor variety. Green peppers aren’t quite as sweet as red. However, feel free to use any color of bell pepper that you prefer.
- Onion: The peppers and diced onions for me, are some of the most important components of a breakfast hash. Make sure it’s a fresh onion for the best flavor and texture.
- Corned beef: I like to pick up corned beef from the deli counter at the grocery store. However, leftover corned beef works great as well.
- Dry mustard: Mustard and corned beef pair so well so I like to add a little dry mustard to really tie the dish together. If you aren’t a mustard fan, you can skip this ingredient.
- Cheddar cheese: You can use any variety of shredded cheese for this recipe. Cheddar is my favorite because the sharpness adds a bold punch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Bacon: Use chopped bacon instead of corned beef for a delicious spin on this hash brown casserole.
- Maple sausage: Try it with ground maple sausage for the perfect balance of sweet and salty.
- Spicy: Add chopped jalapenos or drizzle with hot sauce for a spicy kick. You can also add our jalapeno powder, smoked jalapeno powder, or chipotle powder to the egg mixture for a little bit of spice.
How to Make Corned Beef Hash Brown Casserole
Once your pan and oven are ready to go, it’s time to start cooking!
Set the oven to preheat at 450 degrees F. This will give you perfectly crispy hash brown potatoes. Grease your baking dish with non-stick cooking spray or a little oil to ensure nothing gets stuck at the bottom.
Step 1: Cook the hash browns. Add half of the frozen hash browns to a greased casserole dish. Spread evenly and drizzle with oil. Bake for 30 minutes.
Step 2: Soften the veggies. While the potatoes cool, add the remaining oil to a large skillet over medium-high heat. Add the onion and bell pepper and cook for a couple of minutes — just until they start to soften.
Step 3: Add the corned beef. Stir in the pieces of corned beef and cook for an additional couple of minutes, just for a little color.
Step 4: Make the egg mixture. Whisk the eggs, milk, and mustard in a large bowl until fully combined.
Step 5: Layer the potatoes and cheese. Once the potatoes have slightly cooled, sprinkle about ½ cup of cheddar over the top.
Step 6: Add the meat and egg. Add the veggies and corned beef on top of the cheese and potatoes. Pour the egg mixture in next.
Step 7: Finish layering the casserole. Add 2 ½ cups of cheese and the remaining frozen hash browns ending with the potatoes.
Step 8: Bake. Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. Sprinkle the last cup of cheese on top and bake for 5 more minutes to melt the cheese.
Step 8: Cool and serve. Allow the finished corned beef breakfast casserole to cool for about 15 minutes before serving. Then add a heaping portion to a plate and enjoy!
⭐️ Hint: There’s no need to stir any of the ingredients as you add them to the casserole. Just ensure that everything is spread as evenly as possible so it bakes properly!
You may also enjoy Air Fryer Corned Beef, kid friendly Ground Beef, Crockpot Breakfast Potatoe, Mexican Breakfast Casserole, Breakfast Bombs and our Cheesy Spaghetti Pie if you love recipes like this one.
Storage
- Refrigeration: Store leftovers of this corned beef casserole in an airtight container in the refrigerator for up to 4 days.
- Reheating: Place a portion of this casserole on a microwave-safe plate and cover it with a paper towel. Heat for 2-3 minutes on high or until warmed through.
- Freezing: Store individual portions in a freezer-safe container or freeze the whole casserole to enjoy on a different day. Thaw in the refrigerator overnight before heating.
- Make the Dish Ahead of Time: Assemble this casserole up to 24 hours ahead of time and bake when you’re ready to eat! Just store it tightly covered in the refrigerator until mealtime and let it sit on the counter for 30 minutes before baking.
Serving Suggestions
- Start your day off with a serving of this corned beef and hash brown breakfast casserole and a refreshing Berry Smoothie or an Easy Dalgona Cloud Coffee.
- Add a little fruit to your breakfast with Air Fryer Apples
- Sweet treats take any meal over the top. Try Rhubarb Scones or Easy Blueberry Cornbread Muffins as a side dish for this corned beef casserole.
Tips
- Don’t overcook the casserole: Use the times provided as well as your best judgment! Cooking it too long will result in a dry casserole.
- Add a garnish: Top with chopped parsley or green onion for a pop of color and freshness.
- Don’t overseason: Corned beef has a lot of salt and flavor and the dry mustard adds enough seasoning to this casserole recipe, in my opinion. However, add a pinch of salt and pepper or even garlic powder to the eggs if you want more seasoning.
Recipe FAQs
Yes. Just warm it up slightly in the skillet with the peppers and onions before adding it to the casserole.
It will be golden brown on the top and the edges and it will be bubbly. The cheese will also be completely melted and gooey as well.
More Delicious Casseroles
Do you like love casseroles? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Breakfast Corned Beef Hash Casserole
Equipment
- 9x13” casserole dish
Ingredients
- 7 cups frozen cubed hashbrowns divided
- 3 tablespoons vegetable oil
- 1 red pepper chopped
- 1 green pepper chopped
- 1 medium yellow onion chopped
- 1 pound deli corned beef ¼ in thick, chopped in ½ inch squares
- 8 large eggs
- 1 ½ cups of whole milk
- 1 teaspoon dry mustard
- 4 ½ cups cheddar cheese divided
Instructions
- Preheat the oven to 450F. Grease a 9x13-inch baking dish non-stick spray. Evenly spread 4 cups of the frozen hashbrowns, drizzle with 2 tablespoons oil and bake for 30 minutes.
- Allow the hashbrowns to cool for about 15 minutes while you add the remaining 1 tablespoon oil in a large skillet over medium-high heat to cook the onion, red and green peppers. Stirring periodically.
- Add in the corned beef and cook for a couple minutes.
- In a large bowl whisk 8 eggs, 1 ½ cups whole milk, 1 teaspoon dry mustard.
- Sprinkle ½ cup of the cheese over the potatoes in the casserole dish, then evenly distribute the vegetables overtop.
- Pour egg mixture over, sprinkle 1 ½ cups cheese, then add the remaining 3 cups of frozen hashbrowns.
- Cover with foil, bake for 30 minutes then remove foil and bake for 30 more.
- Change your oven setting to broil (no need to change the grill placement) and sprinkle with the last cup of cheese and place back in the oven uncovered for about 5 minutes until the hashbrowns are golden and the cheese is melted.
- Remove from the oven and allow it to sit for about 15 minutes before serving.
Notes
- Don’t overcook the casserole: Use the times provided as well as your best judgment! Cooking it too long will result in a dry casserole.
- Add a garnish: Top with chopped parsley or green onion for a pop of color and freshness.
- Don’t overseason: Corned beef has a lot of salt and flavor and the dry mustard adds enough seasoning to this casserole recipe, in my opinion. However, add a pinch of salt and pepper or even garlic powder to the eggs if you want more seasoning.
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