Corned Beef Hash Brown Breakfast Casserole | Food Network
It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
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Corned Beef Hash Brown Breakfast Casserole | Food Network
Best Corned Beef Hash Recipe with Canned Corned beef
Today we’re cooking up a classic corned beef hash recipe. You can mix your own leftover corned beef or use canned corned beef with diced potato and onion to create this hearty breakfast dish. I keep the seasoning simple with just a little pepper, paprika, and Worcestershire sauce, so this dish doesn’t require many ingredients. For more tips on using canned corned beef, check out
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Ingredients for a Corned Beef Hash Recipe
12 oz CANNED CORNED BEEF
2 med POTATOES
1 Lg ONION
2-3 Tbsp WORCESTERSHIRE
1 tsp PAPRIKA
1 tsp CARAWAY SEEDS (optional)
OIL for the skillet
SALT and PEPPER to taste
...add a little fresh or dried HOT PEPPER if desired
How to make Corned Beef Hash
Heat oil in a skillet on medium heat.
I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
Remove seared beef from the skillet and set aside.
Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sautéing another 5 minutes.
Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking.
Easy Corned Beef Casserole | Classic Hot Dish | 6 Ingredient Casserole | John Eats Cheap
John makes a classic hot dish with food from the pantry! Canned corned beef, cream of chicken soup, egg noodles and even leftover potato chips make an easy comfort food dinner.
CORNED BEEF AND CABBAGE BAKE!! LEFTOVER MAKEOVER!!
Every year I make corned beef and cabbage some time around St. Patrick's day. This year was no exception. As usual, we had leftovers. I wanted to do a leftover makeover with these and thought of a couple ways to do that. This is the idea that won out. I am so glad to be able to share with you this inspired idea for a layered, corned beef and cabbage bake, using what we already had and turning it into a one dish meal that was a delicious way to eat lunch for nearly one work week for two of us. This will make a great addition to your rotation and use up the leftovers you have in your fridge! In this time of frugality we never want to waste food anyway, but right now it is even more important to be vigilant and use what we have to our advantage! I hope this inspires you and gives you some ideas on how you can makeover your own leftovers!
We don't really need a holiday to enjoy this hearty meal, but when we do, I usually make a couple nice corned briskets in one way or the other. This time in the slow cooker and then with braised cabbage, carrots and mashed potatoes. We did not go the traditional New England boiled dinner route this time. I found a great deal on corned beef from the store and got a couple, tossed them in the slow cooker with some beef stock and seasonings and let them simmer away all day. I braised some cabbage in our favorite way with apples and onions and I made some mashed potatoes. In all it was a feast fit for a king. Or at least a feast fit for my family.
As always I made enough to sustain us through a few meals. I figure it takes the same amount of energy to cook one brisket as it does to cook two and if that fits in the slow cooker, I am going to do it! Leftover corned beef can be used in so many ways. This casserole just layered up all the leftovers from this meal. I could have easily only used half of the brisket I had left and saved the other for a different casserole that would be more like a reuben sandwich. I will have to do that another time. It sounds great in my head already!
This time I layered the cabbage and carrots in the bottom of an 8 inch glass baking dish and then topped with the shredded corned beef and spread over the leftover mashed potatoes but I topped it with some cheese because that always makes everything better right? Only thing Rick would say was missing was some bacon. But I digress.
Since we were going to be enjoying this for our mid day meal, and it was getting a little late, I opted for heating this through in the microwave. I know that this is not always a popular idea with some people and if you are opposed to using the microwave, please refrain and make this in your oven. 350 degrees for 25 to 30 minutes should do this one nicely. I actually did cook mine in the microwave and it was delicious! I started off by placing a piece of parchment on top to avoid scorching and drying out. Then I set the oven at 50% power. I cooked in 5 minute increments, checking after each time to see if the center was warm enough. I cooked this for a total of 8 minutes at 50% power and an additional 5 minutes on full power. Since microwaves can differ you should watch yours which may take more or less time than mine. I have an 1100 watt microwave.
I was actually quite happy with how this casserole turned out. Hearty and delicious just like the day we originally ate it and you cannot beat that! You already know that you love the contents, this just gives you a different way to present and serve it. We got 8 nice servings out of this casserole and we enjoyed it with a side salad of cucumbers and tomatoes. The best part is that we used what we already had and didn't waste it!
I hope that this inspires you to make something out of your leftovers that is delicious and a bit of a twist on the original! I hope you give this a try sometime soon and I hope you love it!
Happy Eating!
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Corned Beef Casserole
Another favorite from Grandma Beardslee's recipe vault - Corned Beef Casserole!
Preheat 350 degrees
INGREDIENTS:
-3 Tbsp melted butter, divided
-8 oz wide egg noodles
-1 (12 oz) can corned beef
-1 (10 oz) can cream of mushroom or cream of chicken
-1 cup milk
-1/2 cup minced onion
-1 cup diced American cheese
-1 cup bread crumbs
INSTRUCTIONS:
-Cook noodles al dente
-Combine ingredients except butter and bread crumbs
-Grease a 9x13 baking dish with 1 Tbsp butter
-Mix remaining butter and bread crumbs
-Add noodle mixture to the pan, top with buttered bread crumbs
-Bake at 350 for 45 minutes
14 Day Corned Beef Brisket For St Patricks Day