Corned Beef Hash Brown Casserole
2 tablespoons vegetable oil
1-32 oz. bag frozen tater tots, divided
1 small yellow onion
1 red bell pepper, chopped
1 green bell pepper, chopped
Salt and Pepper
1 lb. corned beef, chopped in bite size pieces
8 large eggs
1 ½ cups whole milk
¾ teaspoon dry mustard
4 dashes hot sauce, or to taste (optional)
1 ½ cups shredded cheddar cheese
Preheat oven to 450-degrees. Spray a 9 x 13-inch baking dish with cooking spray. Fill the bottom of the dish with one layer of tater tots. Drizzle with 1 tablespoon vegetable oil. Bake about 20 minutes, or until crisp. Remove from oven and let cool 15 minutes.
Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the onions and red and green bell peppers. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the vegetables have softened and start to brown, about 6 minutes. Add the corned beef, and cook about 2 minutes longer. Let cool.
Whisk together the eggs, whole milk, mustard, hot sauce (if using), ½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Sprinkle ½ cup of the shredded cheddar cheese over the potatoes in the casserole dish. Layer the vegetable-corned beef mixture over the cheese. Pour the egg mixture into the dish and top with the remaining 1 cup shredded cheddar cheese. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
When ready to bake: Preheat oven to 350-degrees. Top the casserole with the remaining frozen tater tots. Bake until the egg mixture is set and the top is lightly golden brown, 50-60 minutes. Remove from oven and let cool for 15 minutes before serving. Top with a few additional dashes of hot sauce if you’d like.