Corned Beef and Hash Brown Bake
This Corned Beef and Hash Brown Bake is made using Gary’s QuickSteak Corned Beef!
Corned Beef and Hash Brown Bake
Ingredients
- 1 12 oz. Package Gary’s QuickSteak Corned Beef
- 1 pkg Frozen Shredded Potatoes
- 1/4 C Melted Butter
- 1 tsp Canola Oil
- 1 C Cheddar Cheese - shredded
- 1/4 C Green Pepper – diced
- 1/4 C Onion – diced
- 2 Eggs – whisked
- 1/2 tsp Salt
- 1 tsp Ground Mustard
- 1/4 tsp Ground Black Pepper
- 1/2 C Milk
Instructions
- Preheat oven to 425 degrees.
- Thaw frozen shredded potatoes in microwave between layers of paper towels to remove moisture.
- Place thawed potatoes into a 9” pie plate, drizzle melted butter over potatoes.
- Bake potatoes for 25 minutes until browned and edges are crispy. Remove from oven and place on wire rack to cool for 10 minutes.
- Prepare corned beef according to package directions. Remove corned beef from pan, set aside
- Add 1 tsp. oil to pan then sauté onions and green peppers until onions are translucent.
- In a small bowl mix beaten eggs, milk, mustard, salt and pepper.
- Spoon corned beef, sautéed onions and peppers into cooled baked hash brown shell.
- Pour egg mixture over top then cover with shredded cheese.
- Set oven temp to 350°, bake for 25 to 30 minutes or until egg mixture is set. Let stand for 10 minutes before serving.
how many hash browns does this recipe call for?
1 32-oz package of the frozen shredded hash browns.