Cheesy Corned Beef Hash Casserole Recipes

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DELUXE CORNED BEEF HASH

I purposely cook a whole corned beef just to make hash. There's nothing like the taste of fresh versus canned hash. This is also good for leftover St. Paddy's Day corned beef. I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Provided by Debra Steward

Categories     Breakfast and Brunch     Potatoes

Yield 8

Number Of Ingredients 10



Deluxe Corned Beef Hash image

Steps:

  • Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Nutrition Facts : Calories 320 calories, Carbohydrate 24.6 g, Cholesterol 81.5 mg, Fat 14.1 g, Fiber 2.5 g, Protein 24.7 g, SaturatedFat 5.5 g, Sodium 1559.4 mg, Sugar 1.2 g

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

CORNED BEEF HASH CASSEROLE

Make and share this Corned Beef Hash Casserole recipe from Food.com.

Provided by Wildflour

Categories     One Dish Meal

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 9



Corned Beef Hash Casserole image

Steps:

  • Lightly butter a 3 1/2- or 4-quart crockpot.
  • Sprinkle about one-fourth of the potatoes in, followed by one-third of the onion and one-third of the corned beef.
  • Sprinkle with celery seed, salt and pepper.
  • Repeat two more times, ending with the remaining potato, 1/2 cup cheese, and another sprinkling of salt, pepper, and celery seed.
  • Mix together the cream of celery soup and evaporated milk; pour over the potato mixture.
  • Cover and cook on LOW for 7 to 9 hours.
  • This recipe yields about 6 servings as a side dish.

Nutrition Facts : Calories 175.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 11.7, Sodium 435.6, Carbohydrate 29.6, Fiber 2.4, Sugar 1.5, Protein 4.9

1 (26 ounce) package frozen shredded hash browns, partially thawed
2 cups cooked corned beef (or canned)
1 medium onion, finely chopped
2 teaspoons celery seeds
salt, to taste
fresh ground black pepper, to taste
1 1/2 cups shredded American cheese (or combination American/Cheddar cheese)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup evaporated milk

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