Corned Beef Hash Breakfast Casserole

Name: Corned Beef Hash Breakfast Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Egg (6 eggs); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra virgin olive oil); 20 oz White Potatoes (20 oz bag refrigerated shredded potatoes); ½ cup Sweet Onion (1/2 cup sweet onion chopped); 1 tsp Rosemary (1-2 tsp finely chopped fresh rosemary fresh thyme works great here, too — up to 2); 8 oz Corned Beef (8 oz cooked corned beef chopped); 8 oz White Cheddar Cheese (8 oz white cheddar cheese shredded from the block for best texture and flavor (I use Cabot reduced-fat white cheddar)); 1 tsp Table Salt (salt and pepper to taste, I do about 1 tsp salt and 1/2 tsp pepper); 0 pieces Parsley (fresh parsley chopped for garnish, if desired)

Corned Beef Hash Breakfast Casserole - Breakfast (American)

40 minAmerican

Servings6

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Gluten Free

Steps

1Preheat oven to 350 degrees F.
2Spray a skillet with olive oil
3Cook onion and corned beef on medium heat until onions are soft and corned beef is slightly browned
4Transfer onion beef mixture to a small bowl and set aside
5Add olive oil to the pan and add potatoes when the oil is hot.
6Cook shredded potatoes 6-7 minutes, then flip and cook the other side for 6-8 more minutes
7Season with rosemary, salt and pepper.
8Add corned beef and onions and cheese to the pan and stir to mix. Turn off heat and season with salt and pepper.
9Spoon mixture into a 8 1/2 x 11 casserole dish.
10Make six indentions with the back of an ice cream scoop or large spoon and drop a whole raw egg in each hole. Bake casserole until eggs are just set, about 15 minutes. For a more firm set yolk, you can bake them for up to 20 minutes.
11Garnish with parsley, if using.
12Serve immediately.