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Corned Beef Hash Casserole

Corned Beef Hash Breakfast Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Amee


  • 6 eggs
  • 2 tbsp extra virgin olive oil
  • 1 20 oz bag refrigerated shredded potatoes
  • 1/2 cup sweet onion chopped
  • 1-2 tsp finely chopped fresh rosemary
  • 8 oz cooked corned beef chopped
  • 8 oz Cabot sharp extra light cheese shredded
  • 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 1/2 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 for 20 minutes or until eggs are just set.
  • Garnish with parsley, if using.
  • Serve immediately.