Hearty Corned Beef Hash Bake

Discover the ultimate comfort food with this incredibly easy Corned Beef Hash Casserole! It’s a supremely meaty, robustly flavorful, and remarkably satisfying one-dish wonder designed to feed your entire family with minimal fuss. Whether you’re planning a lavish brunch, seeking amazing leftovers for a quick meal, or even craving a hearty breakfast-for-dinner option, this casserole delivers every time. If you appreciate the classic taste of corned beef hash, prepare to fall in love with this elevated and effortless recipe!

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Prepare to experience a symphony of textures and flavors with this exceptional corned beef hash casserole. It masterfully combines savory, tender corned beef with fluffy potatoes, rich cheese, and a truly irresistible buttery rye bread crumble that acts as the perfect crowning touch. This hearty casserole reimagines traditional canned corned beef hash, transforming it into a gourmet-level meal. What’s more, it’s ideal for make-ahead preparation, allowing you to simply pop it into the oven when you’re ready to enjoy a delicious, fuss-free meal.

If your experience with corned beef hash is limited to the canned variety with its characteristic tiny diced potatoes, then you are in for an extraordinary culinary revelation. This casserole takes those familiar, beloved flavors and amplifies them tenfold. We’re talking about layers of savory goodness, complemented by the creamy, nutty notes of Jarlsberg cheese – a fantastic alternative to traditional Swiss that offers a milder yet equally delightful profile. The buttery rye bread topping isn’t just an afterthought; it’s a crucial element that adds a delectable crunch and depth of flavor that’s truly good enough to eat on its own.

Elevate your brunch spread or transform your weeknight dinner routine with this irresistible meaty and potato-rich casserole. Its satisfying blend of ingredients and comforting appeal is guaranteed to earn rave reviews from everyone at your table.

Ingredients for Your Ultimate Corned Beef Hash Casserole

Crafting this incredible casserole begins with a selection of simple yet impactful ingredients. Each plays a vital role in building the layers of flavor and texture that make this dish truly special.

• Canned Corned Beef (12 ounces): The cornerstone of our hash, providing a distinct savory, salty, and meaty foundation. Using canned corned beef makes this recipe incredibly convenient and accessible.
• Butter (Salted, 4 tablespoons, divided): Essential for sautéing our aromatics and creating that wonderfully crispy, golden-brown rye bread topping. Salted butter enhances the overall flavor profile.
• Yellow Onion (1 cup, chopped): Adds a crucial aromatic depth and a touch of sweetness when sautéed, balancing the richness of the corned beef.
• Green Bell Pepper (1 cup, diced): Contributes a vibrant color, a fresh, slightly bitter note, and a pleasant crunch, complementing the other robust flavors.
• Frozen Shredded Potatoes (20 ounces, thawed): These pre-shredded potatoes are a fantastic shortcut, saving significant prep time. Thawing and squeezing out excess water is key for a crispy, not soggy, potato base.
• Egg (1 large): Acts as a binder for the potato layer, helping it hold its shape and achieve a uniform texture in the casserole.
• All-Purpose Flour (2 tablespoons): Also contributes to the binding of the potato layer, ensuring it sets properly and has a satisfying structure.
• Dijon Mustard (2 tablespoons): A secret weapon! Dijon adds a subtle tang and a complex, slightly spicy depth that elevates the entire dish, cutting through the richness beautifully.
• Kosher Salt & Freshly Ground Black Pepper: Fundamental seasonings to enhance and balance all the flavors in the casserole. Adjust to your taste.
• Jarlsberg Cheese (6 ounces, shredded): Our preferred cheese for its semi-firm texture and mild, nutty, slightly sweet flavor. It melts beautifully, adding a creamy, cheesy layer without overpowering the corned beef.
• Rye Bread (2-3 slices): The star of our crispy topping! Rye bread, with its unique flavor, provides a delightful contrast to the savory hash beneath, especially when crumbled and buttered.

Essential Equipment You’ll Need:

• 9×9 Baking Dish: The perfect size for this casserole, ensuring even cooking and a beautiful presentation.
• Large Skillet: For sautéing the onions, bell peppers, and corned beef.
• Food Processor: Makes quick work of crumbling the rye bread for the topping.
• Large Mixing Bowl: To combine the potato mixture.
• Spatula: For breaking up the corned beef and general mixing.
• Nonstick Cooking Spray: To ensure easy release of your delicious casserole.

How To Craft The Best Corned Beef Hash Casserole: Step-by-Step Guide

Creating this magnificent corned beef hash casserole is a straightforward process, broken down into simple, easy-to-follow steps. Precision and a little patience will result in a dish that’s truly unforgettable.

1. Prepare Your Oven and Dish: Begin by preheating your oven to a steady 375°F (190°C). This ensures the casserole bakes evenly from the moment it enters the oven. While the oven heats, take your 9×9 baking dish and generously coat its interior with nonstick cooking spray. This crucial step prevents sticking and makes for easier serving and cleanup later. Set the prepared dish aside.
2. Craft the Buttery Rye Topping: The crispy topping is an integral part of this casserole’s charm. Place your rye bread slices into a food processor. Pulse them a few times until they are coarsely chopped, creating rustic breadcrumbs. You want texture here, not a fine powder. Transfer these breadcrumbs to a small bowl and set them aside for now.
3. Sauté the Aromatics: In a large skillet, melt 2 tablespoons of your salted butter over medium heat. Once the butter is shimmering, add the chopped yellow onions. Sauté them gently, stirring occasionally, for about 6 minutes, or until they become beautifully translucent and fragrant, softening without browning too much. This develops their sweetness and forms a flavorful base.
4. Incorporate Corned Beef and Bell Pepper: To the softened onions, add the diced green bell pepper and the canned corned beef. Using a sturdy spatula or a wooden spoon, break up the corned beef into smaller, manageable pieces, integrating it with the onions and bell pepper. Continue to cook, stirring occasionally, until the mixture is thoroughly heated through, ensuring all components are warm and well combined. Once heated, remove the skillet from the heat and set this savory mixture aside.
5. Prepare the Potato Layer: Take your thawed frozen shredded potatoes. It’s absolutely vital to squeeze out as much excess water as possible. You can do this by wrapping them in a clean kitchen towel or paper towels and pressing firmly. This prevents a watery or soggy casserole. In a large mixing bowl, combine the now-drained shredded potatoes with the single egg, all-purpose flour, and Dijon mustard. Mix everything together thoroughly until the potatoes are evenly coated and the ingredients are well incorporated. Season generously with kosher salt and freshly ground black pepper to taste.
6. Assemble the Base: Carefully transfer the potato mixture into the bottom of your prepared 9×9 baking dish. Use the back of your spatula or your hands to gently but firmly press the mixture down, creating an even, compact layer across the entire base of the dish. This forms the solid foundation for your casserole.
7. Layer with Cheese and Corned Beef: Sprinkle the shredded Jarlsberg cheese evenly over the pressed potato layer. The cheese will melt into a luscious, gooey middle layer. Next, spoon the savory corned beef and bell pepper mixture on top of the cheese, spreading it out to cover the entire surface.
8. Add the Crumbly Topping: Take your coarsely chopped rye breadcrumbs and sprinkle them generously and evenly over the top of the corned beef layer. This will form our golden, crispy crust. Finally, melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumbs. This ensures a rich, golden, and incredibly flavorful topping.
9. Bake to Golden Perfection: Place the assembled casserole into your preheated 375°F (190°C) oven. Bake for approximately 35-40 minutes. The casserole is fully cooked when the center is piping hot, the edges are bubbly, and the rye bread topping is beautifully golden brown and crispy. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil. Once baked, remove from the oven and let it rest for a few minutes before serving.

Chef Jenn’s Expert Tips for the Best Canned Corned Beef Hash Casserole

Achieving casserole perfection is easy with a few insider tips. These insights will help you ensure your Corned Beef Hash Casserole turns out perfectly every time: crispy, flavorful, and never soggy.

• Harness the Power of Frozen Shredded Potatoes: While you *can* shred your own potatoes, opting for pre-shredded frozen potatoes is a game-changer for convenience and significantly cuts down on prep time. If you do choose fresh potatoes, be aware that your casserole will require a much longer cooking time to ensure they are fully tender and cooked through. Always prioritize convenience for busy mornings or evenings!
• The Golden Rule: Squeeze Out That Water! This is perhaps the most crucial tip for a perfectly textured casserole. Thawed frozen potatoes, or even freshly shredded ones, hold a lot of moisture. Failing to thoroughly squeeze out this excess water will result in a soggy potato layer, detracting from the overall crispness and appeal of your dish. Don’t skip this step – a dry potato base is a happy potato base!
• Cheese Choice Matters: While Jarlsberg cheese is recommended for its wonderful, mild, nutty flavor that complements the corned beef beautifully, don’t hesitate to experiment! Jarlsberg offers a taste profile similar to Swiss cheese but with less intensity, making it an excellent choice for a balanced breakfast casserole. However, feel free to use your favorite melting cheese. Cheddar, Gruyère, or even a Monterey Jack blend would also be delicious, adding their own unique character to the casserole.
• Knowing When It’s Done: The ideal Corned Beef Hash Casserole boasts a piping hot center and a golden-brown, invitingly crisp crust around the edges. To check for doneness, you can gently insert a knife into the center; it should come out clean and the casserole should feel firm. If your topping starts to brown a little too quickly before the center is cooked, simply cover the baking dish loosely with aluminum foil. This will protect the topping while allowing the internal layers to finish baking evenly.
• Customizing Your Vegetables: While onion and green bell pepper are classic, feel free to add other finely diced vegetables such to your corned beef mixture. Red bell pepper, finely chopped carrots, or even a little jalapeño for a kick could add new dimensions of flavor and color.

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Make It A Meal: Serving Suggestions for Your Casserole

This Corned Beef Hash Casserole is incredibly versatile and hearty enough to stand on its own as a complete meal. However, for those looking to expand their spread, especially for a brunch, here are some delightful serving suggestions:

• For a Complete Brunch: Pair slices of this savory casserole with light and fluffy freshly baked muffins, crispy bacon or savory back bacon, and a vibrant bowl of fresh seasonal fruit. A pitcher of freshly squeezed orange juice or mimosas would also be a perfect accompaniment.
• Light & Refreshing Sides: A simple green salad with a zesty vinaigrette can offer a lovely contrast to the richness of the casserole, making it feel lighter and more suitable for a lunch or dinner.
• Sweet Touches: For those with a sweet tooth, a side of warm apple compote or a dollop of applesauce can complement the savory notes of the corned beef wonderfully.
• Beverage Pairings: Coffee, tea, or even a robust bloody Mary would be excellent choices for brunch. For dinner, a crisp lager or a dry cider could beautifully cut through the richness.

Storage and Reheating Instructions

One of the many advantages of this Corned Beef Hash Casserole is how well it stores and reheats, making it perfect for meal prep or enjoying leftovers. To maintain its delicious flavor and texture:

• Storage: Allow any leftover casserole to cool completely to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
• Reheating: For best results, reheat individual portions in the microwave until warmed through. If you’re reheating a larger section or the entire casserole, cover it loosely with foil and warm it in an oven preheated to 300°F (150°C) until heated through, about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). The foil helps prevent the topping from over-browning while the interior warms up. For a crispier topping, remove the foil for the last few minutes of reheating.
• Freezing (Optional): While best enjoyed fresh or from the fridge, this casserole can be frozen. Wrap individual portions or the whole casserole tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the potatoes might be slightly softer after freezing and thawing.

Step By Step Process Visual Guide

Follow along with these helpful images to visualize each stage of preparing your Corned Beef Hash Casserole, ensuring perfect results from start to finish.

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4.49 from 72 votes

Canned Corned Beef Hash Casserole

An easy fix with frozen potatoes and canned corned beef, this economical casserole is big on flavor! It’s easy and delicious and is perfect for breakfast, brunch, or dinner!

Course: Breakfast

Cuisine: American

Keywords: breakfast casserole, brunch casserole, canned corned beef, corned beef hash, corned beef hash casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 servings

Calories: 328kcal

Author: Chef Jenn

Ingredients

• 3 slices rye bread crumbled
• 4 tablespoons butter divided
• 1 cup diced onion
• 1 cup diced green bell pepper
• 12 ounce canned corned beef
• 20 ounces frozen shredded potatoes thawed and squeezed dry
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons Dijon mustard
• salt and pepper
• 6 ounces Jarlsberg cheese shredded

Instructions

1. Preheat your oven to 375F and spray a 9×9 baking dish with nonstick cooking spray and set it aside.
2. Make the bread topping by pulsing the rye bread slices in a food processor until coarsely chopped. Set them aside.
3. Saute the onions in 2 tablespoons of butter in a skillet over medium heat until translucent, about 6 minutes.
4. Add the diced green bell pepper and canned corned beef, using a spatula to break up the corned beef. Cook until heated through then set aside.
5. Squeeze the excess water from the thawed potatoes and combine them with the egg, all-purpose flour, and Dijon mustard in a large bowl until well-mixed.
6. Transfer the potato mixture to the bottom of the prepared baking dish and press it down gently.
7. Add the shredded Jarlsberg cheese in a layer on top of the potatoes, then top that with the corned beef mixture.
8. Sprinkle the crumbled rye bread over the top of the casserole and drizzle with the remaining butter.
9. Bake at 375F for about 35-40 minutes or until cooked through. Serve and enjoy!

Notes

Chef Jenn’s Additional Tips

• Using pre-shredded frozen potatoes makes the prep for this fabulous casserole super easy. You can shred your own potatoes, but the casserole will take MUCH longer to cook through.
• Squeeze the extra water from the thawed potatoes so your casserole isn’t soggy.
• You can use any kind of cheese in this recipe. What is Jarlsberg cheese? It is similar to swiss but not quite as strong a flavor which makes it a great choice for this breakfast casserole recipe.
• How do you know when your Corned Beef Hash Casserole is cooked? It’ll be super hot in the middle and golden brown around the outside. If it starts getting too brown on top, cover the top loosely with foil.

Nutrition

Serving: 1cup | Calories: 328kcal | Carbohydrates: 23g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 838mg | Potassium: 427mg | Fiber: 3g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 34mg | Calcium: 185mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Frequently Asked Questions (FAQs)

• Can I use fresh potatoes instead of frozen? Yes, you can! However, if using fresh potatoes, you’ll need to par-boil or blanch them first to ensure they cook through completely in the casserole. Grate them, then blanch them for about 5 minutes, drain thoroughly, and squeeze out all excess moisture before proceeding with the recipe. This will add significant prep time.
• What if I don’t have rye bread? While rye bread adds a unique flavor, you can substitute it with other crusty bread, such as sourdough or a simple white sandwich bread. Just make sure to pulse it into coarse crumbs and drizzle with butter for that essential crispy topping.
• Can I add other vegetables? Absolutely! Feel free to customize with other finely diced vegetables like red bell peppers, mushrooms, or even a handful of spinach (wilted and squeezed dry). Add them during the sautéing stage with the onions and green bell pepper.
• Is this casserole spicy? No, this recipe is not spicy. The Dijon mustard adds a tangy, complex flavor rather than heat. If you prefer a bit of a kick, consider adding a pinch of red pepper flakes or a dash of hot sauce to the corned beef mixture.
• Can I make this ahead of time? Yes, this casserole is excellent for make-ahead preparation. Assemble the entire dish up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge 30 minutes prior to baking to allow it to come closer to room temperature, then bake as directed. You might need to add an extra 5-10 minutes to the baking time if it’s still very cold.

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