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Corned beef hash casserole on a stack of plates.
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Breakfast Corned Beef Hash Casserole

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.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 10
Calories: 390kcal
Author: Karin and Ken

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.

Nutrition

Calories: 390kcal | Carbohydrates: 6g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 228mg | Sodium: 696mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 26mg | Calcium: 448mg | Iron: 2mg