Corned Beef Hash Breakfast Bake Recipes

Steps:

• Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully crack an egg into each indentation. Top with chopped tomatoes.
• Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

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.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a one-quart casserole dish.
• Spread two cans of corned beef hash in lightly greased casserole dish.
• Make six indentations in corned beef hash with spoon.
• Break open egg and place raw eggs in each of the indentations.
• Sprinkle Tabasco sauce over entire mixture.
• Evenly cover mixture with shredded cheese.
• Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.

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.

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.