Crockpot Corned Beef Hash Casserole Recipes

SLOW COOKER CORNED BEEF HASH RECIPE

Steps:

• Place the corned beef, potatoes, onion, parsley, and the thyme into the slow cooker. Mix together.
• Add the butter, Worcestershire sauce and beef stock over the top of the corned beef mix.
• Cook on low for 6-8 hours or on high for 4 hours.
• Season with salt and pepper.
• Serve & Enjoy.

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.

SLOW COOKER CORNED BEEF HASH

Steps:

• Slice and dice your onion, potatoes, and carrots and load into the slow cooker.
• Add your seasonings and mix with your hands. Place little cubes of butter on top.
• Slow cook for 2 hours on high.
• Stir and then add in sliced corned beef and then stir a little more.
• Cook for a further 90 minutes on high before serving.

CORNED BEEF HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
• Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
• Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

CROCK POT CORNED BEEF CASSEROLE

Steps:

• Add everything to crock pot, mixing well.
• Cook on high for 6-8 hours.

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.