Corned Beef Hash Casserole Recipes Recipe For Deviled

DOWN HOME COMFORT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

CORNED BEEF HASH CASSEROLE

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.

CORNED BEEF HASH

Steps:

• Preheat oven to 350 degrees F.
• Dice the corned beef brisket into small portions using either a knife or food processor. In a large bowl, mix the potatoes, meat, onion, salt, and pepper together, and then place mixture in a roasting pan. Bake for 30 minutes until brown.

CORNED BEEF AND HAM HASH

Steps:

• Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
• Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
• Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
• While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Plate the potato mixture and place fried eggs on top.