National Corned Beef Hash Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Hash Brown Casserole
Categories: Beef, Vegetables, Potatoes, Cheese, Dairy
Yield: 9 Servings

3 tb Oil; more for greasing
6 c Tater Tots; from a 32-ounce
- bag (about 28 ounces)
1 sm Yellow onion; fine chopped
1 Red bell pepper; fine chop'd
1 Bell pepper; fine chopped
Salt & fresh ground pepper
1/2 lb Sliced deli corned beef; in
- 1/2" pieces
8 lg Eggs
1 1/2 c Milk
3/4 ts Dry mustard
4 ds Hot sauce; to taste
1 1/2 c Shredded Cheddar

Recipe courtesy Food Network Kitchen

Set the oven @ 450°F/232°C.

Grease a 9" X 13" 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.)

Set the oven @ 350°F/175°C.

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.

Yield: 8 to 10 servings

RECIPE FROM: https://www.foodnetwork.com

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