Best 7 Corned Beef Hash Brown Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a hearty and comforting meal with our versatile Corned Beef Hash Brown Casserole, a delectable dish that seamlessly blends the classic flavors of corned beef and crispy hash browns. This casserole is a symphony of textures and flavors, featuring tender corned beef, crispy hash browns, melted cheese, and a creamy sauce, all enveloped in a golden crust. Elevate your culinary skills with our curated collection of Corned Beef Hash Brown Casserole recipes, each offering unique twists and variations to cater to your taste preferences. Whether you prefer a classic rendition or an adventurous fusion, we have something for every palate.

**Loaded Corned Beef Hash Brown Casserole:** This recipe takes the classic casserole up a notch with layers of crispy hash browns, savory corned beef, sautéed onions, and bell peppers, all smothered in a velvety cheese sauce. The result is a hearty and flavorful casserole that's sure to satisfy even the most discerning taste buds.

**Corned Beef Hash Brown Casserole with Sweet Potato Crust:** This innovative recipe adds a touch of sweetness and crunch with a crust made from grated sweet potatoes. The rich corned beef and crispy hash browns pair perfectly with the sweet potato crust, creating a delightful contrast of flavors and textures.

**Cheesy Corned Beef Hash Brown Casserole with Sour Cream:** Experience the ultimate comfort food with this recipe that combines creamy sour cream, melted cheddar cheese, and layers of hash browns and corned beef. The sour cream adds a tangy twist that balances the richness of the cheese and corned beef, making each bite a culinary delight.

**Southwestern Corned Beef Hash Brown Casserole:** Infused with bold Southwestern flavors, this recipe incorporates a blend of spices, corn, black beans, and salsa into the casserole. The result is a vibrant and flavorful dish that packs a punch with every bite.

**Corned Beef Hash Brown Casserole with Veggie Medley:** For those who love their veggies, this recipe adds a colorful medley of broccoli, carrots, and peas to the classic casserole. The addition of vegetables not only enhances the nutritional value but also adds a delightful crunch and freshness to the dish.

Get ready to embark on a culinary journey with our diverse collection of Corned Beef Hash Brown Casserole recipes. From classic comfort food to innovative fusion dishes, there's a recipe here to satisfy every craving.

Let's cook with our recipes!

CORNED BEEF HASH CASSEROLE



Corned Beef Hash Casserole image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 350°F. 2. In large skillet, cook hash and onion 5 to 7 minutes or until hash is crisp and onion is tender. 3. In large bowl, beat together eggs, milk, mustard and cayenne pepper. Stir in bread cubes, hash mixture and 1 cup cheese. Spoon into greased 9x9-inch baking dish. Sprinkle top with remaining ½ cup cheese. 4. Bake 40 to 45 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Sprinkle with parsley. Serves 6.

CORNED BEEF AND POTATO BAKE WITH HASH BROWNS RECIPE



Corned Beef and Potato Bake With Hash Browns Recipe image

This is a great-tasting corned beef casserole recipe made with hash brown potatoes and Swiss cheese. It's an easy one-dish meal your family will love!

Provided by Diana Rattray

Categories     Brunch     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 11

3 cups diced leftover corned beef
4 tablespoons butter (divided)
1 cup chopped onion
1/2 green bell pepper (chopped)
1/2 teaspoon dried leaf thyme
2 tablespoons spicy mustard (or grainy mustard)
16 to 24 ounces hash brown potatoes (thawed, about 5 to 6 cups)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 1/2 cups shredded Swiss cheese
1 cup breadcrumbs (preferably rye bread)

Steps:

  • Heat oven to 375 F (190 C/Gas 5). Grease a 9-inch square baking dish or a 2 1/2-quart casserole.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chopped onion and bell pepper and cook, stirring, until tender.
  • Add the thyme and diced corned beef and then saute for 2 to 3 minutes, until hot. Stir in mustard and set aside.
  • Press the thawed potatoes lightly in the baking dish. Sprinkle the potatoes lightly with Kosher salt and pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
  • Put the rye bread crumbs in a small bowl. Melt the remaining 2 tablespoons of butter. Drizzle the butter over the breadcrumbs and mix well with a fork. Sprinkle the crumbs evenly over the casserole.
  • Bake the casserole for 30 to 40 minutes, or until hot and the topping is lightly browned. See Meat Temperature Chart and Safe Cooking Tips

Nutrition Facts : Calories 1066 kcal, Carbohydrate 84 g, Cholesterol 122 mg, Fiber 9 g, Protein 36 g, SaturatedFat 27 g, Sodium 740 mg, Fat 66 g, ServingSize 4 servings, UnsaturatedFat 35 g

CORNED BEEF HASH



Corned Beef Hash image

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 34

3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced
5 cups leftover Corned Beef and Cabbage, well drained, recipe follows
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
  • *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
  • Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  • After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF CASSEROLE



Corned Beef Casserole image

This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2-1/2 cups milk
3 medium potatoes, cooked and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (12 ounces) corned beef
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

CORNED BEEF HASH BROWN MUFFALETTA



Corned Beef Hash Brown Muffaletta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 cup pimento green olives, drained
1/2 cup pitted kalamata olives, drained
1/2 cup hot giardiniera in oil
1/4 cup capers
1/4 cup fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
1 1/2 tablespoons honey
1 large boule
8 ounces Swiss cheese, sliced thin from the deli
8 frozen hash brown patties, prepared according to package instructions
8 ounces corned beef, sliced thin from the deli
2 tablespoons unsalted butter
4 large eggs
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
  • Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
  • Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
  • Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
  • Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.

CORNED BEEF HASH CASSEROLE



Corned Beef Hash Casserole image

Make and share this Corned Beef Hash Casserole recipe from Food.com.

Provided by Wildflour

Categories     One Dish Meal

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (26 ounce) package frozen shredded hash browns, partially thawed
2 cups cooked corned beef (or canned)
1 medium onion, finely chopped
2 teaspoons celery seeds
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups shredded American cheese (or combination American/Cheddar cheese)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup evaporated milk

Steps:

  • Lightly butter a 3 1/2- or 4-quart crockpot.
  • Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
  • Sprinkle with celery seed, salt and pepper.
  • Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
  • Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
  • Cover and cook on LOW for 7 to 9 hours.
  • This recipe yields about 6 servings as a side dish.

Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

  • For a crispier hash brown topping, use frozen hash browns and do not thaw them before cooking.
  • If you don't have corned beef, you can use leftover roast beef, brisket, or steak.
  • To make the casserole ahead of time, assemble the casserole as directed but do not bake. Cover and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and let stand at room temperature for 30 minutes before baking.
  • Serve the casserole with your favorite sides, such as eggs, toast, or fruit.

Conclusion:

Corned beef hash brown casserole is a delicious and easy-to-make breakfast or brunch dish. It's perfect for using up leftover corned beef, and it's sure to be a hit with your family and friends. With its simple ingredients and customizable options, this casserole is a versatile dish that can be enjoyed by people of all ages. So next time you're looking for a hearty and satisfying meal, give corned beef hash brown casserole a try.

Related Topics