Here’s a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It’s kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 tablespoons vegetable oil, plus more for greasing the baking dish
- 6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
- 1 small yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
- 8 large eggs
- 1 1/2 cups whole milk
- 3/4 teaspoon dry mustard
- 4 dashes hot sauce, or to taste
- 1 1/2 cups shredded Cheddar
Instructions
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch 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.)
- Preheat the oven to 350 degrees F. 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 302 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 181 mg |
| Sodium | 538 mg |
Reviews
This recipe is too salty for me. I used ham instead of corned beef thinking it would be less salty and didn’t even add the extra salt into the egg mixture. It was an OK dish but I’ve made better casserole dishes with hash brown, cheese and meat and none were as salty as this one. I used an entire 28 oz bag of tater tots on the bottom layer and plain frozen hash browns on top (which has less sodium) and it was still hard to eat. Not keeping this recipe.
Wanted to use St. Patrick’s Day leftovers…this recipe appeared to be a great starting point. I have no question this recipe would turn out great as posted, but for my purposes I substituted w/Swiss and Mozzarella cheese, shredded hash brown potatoes, and added a small amount (6oz.) of Bavarian Sauerkraut. I enjoyed this recipe because it is not the typical casserole that mixes everything together, but instead has distinct layers. Nice.
Amazing!!!!
Very simple to make and it was delicious!
I’ve been making this recipe since 2015 before they changed the name. My whole family loves it. It’s currently in the oven! I have adapted over the years, mostly never putting green peepers only red and orange, maybe kick up the black pepper, but it’s amazing and wouldn’t change the base recipe at all. Just adapt to your own taste.
Sounds great, will make for Xmas brunch.
Post St Paddy’s Day I wanted to do something with my leftover corned beef besides a Reuben. This was a fantastic recipe. I added a couple extra dashes of Frank’s Hot Sauce. I would definitely make it again.
Really liked this recipe! Had to cook alittle longer then stated. Very versatile you could really change the corned beef for other proteins. Will definitely make again!
Yummy! I replaced the corn beef with smoked sausage and added some kale to the veggies. The hash browns and cheddar are the true stars here.
It was ok. Too bland for my tastes. IF I make it again I will definitely add more kick to iy