• 9/27 Natl C.B.H. Day - 3

    From Dave Drum@1:3634/12 to All on Sun Sep 25 10:37:00 2022
    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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