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Corned Beef Hash Casserole

Savory Corned Beef Hash Casserole for Cozy Mornings

This Corned Beef Hash Casserole transforms a classic dish into a convenient meal, perfect for breakfast or brunch with a crispy topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 12 ounces Canned Corned Beef Provides the primary protein and meaty flavor.
  • 4 tablespoons Butter Divided, adds richness.
  • 1 cup Yellow Onion Diced, enhances natural sweetness.
  • 1 cup Green Bell Pepper Diced, adds fresh crunch.
  • 20 ounces Frozen Shredded Potatoes Thawed and squeezed dry, serves as the base.
  • 1 piece Egg Acts as a binder.
  • 2 tablespoons All-Purpose Flour Provides structure.
  • 2 tablespoons Dijon Mustard Adds a tangy flavor.
  • Kosher Salt and Pepper Essential seasoning; adjust to taste.
  • 6 ounces Jarlsberg Cheese Shredded, offers creamy flavor.
  • 3 slices Rye Bread Crumpled for crispy topping.
For Serving
  • Fresh Salad or Fruit Pairs well to create a balanced meal.

Equipment

  • 9x9 baking dish
  • skillet
  • Food Processor
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and coat a 9x9 baking dish with nonstick spray.
  2. Pulse 3 slices of rye bread into coarse crumbs in a food processor and set aside.
  3. Melt 2 tablespoons of butter in a skillet over medium heat and sauté 1 cup of diced yellow onion for about 6 minutes.
  4. Stir in 1 cup of diced green bell pepper and the 12 ounces of canned corned beef, cooking for an additional 4-5 minutes.
  5. In a large mixing bowl, combine 20 ounces of thawed shredded potatoes, 1 egg, 2 tablespoons of all-purpose flour, and 2 tablespoons of Dijon mustard.
  6. Press the potato mixture into the bottom of the prepared baking dish and layer the shredded Jarlsberg cheese on top.
  7. Spread the corned beef and onion mixture evenly over the cheese layer.
  8. Sprinkle the reserved rye bread crumbs over the casserole and drizzle the remaining butter on top.
  9. Bake for 35-40 minutes until the top is golden brown and the casserole is heated through.
  10. Allow to rest for a few minutes, then cut into squares and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Ensure to squeeze excess moisture from thawed potatoes to avoid sogginess. Substitute cheeses if desired. Store leftovers in airtight container for up to 4 days.

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