This lightened-up and delicious Corned Beef Hash Breakfast Casserole is a combination of cheese, hashbrown potatoes, corned beef, fresh herbs, and eggs.
This month's Recipe ReDux theme is making a tasty meal with whatever ingredients you already have on hand. I love a good "fridge dump" day, don't you?!! Not to mention, it's always nice to save $ and utilize things you already have in the house.
I hate pulling things out of the fridge and finding a new science experiment in the back. The fridge can seem like a giant black hole and I hate wasting food! It's a great idea to inventory our food stash a couple of times a week to see what we can create out of what we already have on hand.
I've come up with some of my favorite soups and recipes this way, like this Skillet Pesto Chicken recipe that actually ended up being featured in Parade magazine. All because of a little fridge dump inspiration!
Leftovers Can Turn Out To Be An Amazing Meal
We had our traditional corned beef meal for St. Patrick's Day, so I wanted to come up with a yummy recipe with our leftovers. I'm crazy about a good pan of corned beef hash.
You know, when it's really crispy and topped with a runny-yolk egg...heaven. It's one of my favorite breakfast dishes. I'm getting really hungry just thinking about it. I happened to have a bag of potatoes in the fridge and I always have eggs, onions, and cheese on hand, so why not come up with a fun twist on an old favorite?!
I used Cabot's light sharp cheese for this dish because it's high in protein and low in fat. It also tastes great and adds the cheesy flavor we love in a comfort food dish.
It's also great that Publix had it on sale last week buy one get one free, so I stocked up. It's one of the few kinds of cheese that I can digest well because it's lactose-free. It also is one of my favorite cheeses when it comes to flavor and texture.
I always shred my cheese from the block. It tastes SO much better when it's freshly grated. Also, *kitchen hack* I use a salad shooter to grate cheese. It's done in seconds and comes out perfectly grated every time! No need for sore wrists from trying to shred cheese with a hand-held grater.
I have this salad shooter and I LOVE it. I use it on a weekly basis and it's still running strong!
Don't miss all these other tasty recipes, like this Corned Beef Hash Breakfast Casserole, and great meal planning ideas from my Recipe ReDux friends below. 🙂
Corned Beef Hash Breakfast Casserole
- 6 eggs
- 2 tablespoon extra virgin olive oil
- 20 oz bag refrigerated shredded potatoes
- ½ cup sweet onion chopped
- 1-2 teaspoon finely chopped fresh rosemary
- 8 oz cooked corned beef chopped
- 8 oz reduced-fat white cheddar cheese shredded (I use Cabot reduced-fat white cheddar)
- salt and pepper to taste
- fresh parsley chopped for garnish, if desired
- Preheat oven to 350 degrees F.
- Spray a skillet with olive oil
- Cook onion and corned beef on medium heat until onions are soft and corned beef is slightly browned
- Transfer onion beef mixture to a small bowl and set aside
- Add olive oil to the pan and add potatoes when the oil is hot.
- Cook shredded potatoes 6-7 minutes, then flip and cook the other side for 6-8 more minutes
- Season with rosemary, salt and pepper.
- Add corned beef and onions and cheese to the pan and stir to mix. Turn off heat and season with salt and pepper.
- Spoon mixture into a 8 ½ x 11 casserole dish.
- Make six indentions with the back of an ice cream scoop or large spoon and drop a whole raw egg in each hole. Bake casserole until eggs are just set, about 12-15 minutes. For a more firm set yolk, you can bake them for up to 20 minutes.
- Garnish with parsley, if using.
- Serve immediately.
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I am SO excited to try this. We corned our own venison for St. Pattys Day. And while there were no leftovers, it was so good, we're making again this weekend. I will stash away some leftovers to make this!
Thank you Serena! Corned beef is a fav in this house, too!!
Delcious ! Thanks for the recipe !
You're welcome Candace! So glad that you enjoyed it!
Do you think this could be prepared and refridgerated the day prior up to the step where you add the eggs?
Hi Kara! I haven't tried making it ahead of time, but it should work fine and waiting until it bakes to cook the eggs.
I tried this recipe using canned corned beef hash. I must have done something wrong, because I was totally disappointed with the results. The eggs turned out very rubbery and gelled. Did I bake it too long? Should it have been covered with foil?
Yes, it sounds like the eggs baked too long. This casserole bakes uncovered, but I would pull it out sooner for a soft set white. I made a recipe tip note after your feedback since the eggs can go from perfect to overcooked quickly. You just have to start checking around the 12 minute mark for a runny yolk and soft white and up to 20 minutes for a more set yolk.