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Corned Beef Hash Breakfast Casserole

Corned beef hash breakfast casserole slice with potatoes cheese and eggs
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This recipe transforms leftover boiled potatoes and corned beef into a cozy, all-in-one breakfast bake. It features a savory hash base topped with a cheesy egg custard and baked to golden perfection. It’s the ultimate comfort food solution for a crowd or meal prep.

Ingredients

Scale
  • 4 cups cooked potatoes, diced
  • 2 cups cooked corned beef, chopped or shredded
  • 1 medium yellow onion, diced
  • 1 bell pepper (any color), diced
  • 6 large eggs
  • 1 cup whole milk
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (taste first)
  • 2 tablespoons olive oil or butter
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, heat olive oil or butter over medium heat. Add diced onion and bell pepper. Cook for 5-7 minutes until softened and slightly caramelized.
  3. In a large bowl, combine diced potatoes, chopped corned beef, and the sautéed onions and peppers.
  4. Sprinkle the flour, garlic powder, smoked paprika, black pepper, and salt over the hash mixture. Gently toss until evenly coated.
  5. Transfer the hash mixture to the prepared baking dish, spreading it into an even layer.
  6. In the same bowl, whisk together the eggs and milk until smooth. Stir in 1 cup of the shredded cheddar cheese.
  7. Pour the egg and cheese mixture evenly over the hash in the baking dish. Use a fork to gently press down so the custard seeps in.
  8. Top with the remaining 1/2 cup of cheddar cheese.
  9. Bake for 40-50 minutes, until the edges are bubbly, the center is set (no jiggle), and the top is golden brown.
  10. Let the casserole rest for 5-10 minutes before slicing and serving. Garnish with fresh herbs if desired.

Notes

Taste the hash mixture before adding the extra salt, as corned beef is already salty. Ensure boiled potatoes are cooled and patted dry to prevent a soggy casserole. Letting it rest after baking ensures clean slices. Great for meal prep; stores well in the fridge for 3-4 days or freezer for up to 2 months.

Nutrition

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