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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. 

 

   

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