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Cheesy Corned Beef Hash Breakfast Bake

Cheesy corned beef hash breakfast bake with eggs potatoes and melted cheddar
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This hearty breakfast bake transforms simple ingredients into a cozy, all-in-one pan feast. It honors the thrifty tradition of using leftovers with a deliciously modern, oven-baked twist. Perfect for a weekend-worthy meal with minimal fuss.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cups frozen shredded hash browns, thawed
  • 12 ounces cooked corned beef, chopped
  • 6 large eggs
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup chopped fresh parsley or chives for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, heat oil over medium heat. Add onion and bell pepper. Cook for 5-7 minutes until softened.
  3. Spread thawed hash browns evenly in the prepared dish. Top with sautéed vegetables and chopped corned beef. Sprinkle with 1 cup of cheese.
  4. In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, and black pepper until smooth.
  5. Pour the egg mixture evenly over the layers in the baking dish. Top with the remaining 1/2 cup of cheese.
  6. Bake for 40-45 minutes, until the center is set and the top is golden and bubbly.
  7. Let rest for 5-10 minutes before slicing. Garnish with fresh parsley or chives and serve.

Notes

Thaw and pat dry hash browns to prevent sogginess. Let the bake rest before slicing for clean cuts. For a creamier melt, shred cheese from a block instead of using pre-shredded. The bake can be assembled (without the egg custard) the night before for easy morning prep.

Nutrition

Find it online: https://www.homestyletable.com/cheesy-corned-beef-hash-breakfast-bake/