Today is National Corn Beef Hash Day, and I just happen to have a great recipe that uses corn beef hash.
This is a recipe I developed some time ago when Mr. D. was in charge of putting on a breakfast for a men’s group he belongs to. We wanted something easy to prepare and serve, and something that was hearty enough to satisfy guys’ appetites. This was definitely it. Along with it we served a fruit cup and corn muffins. Since I knew Hash Day was coming up I made it again last weekend, so now I can share it with all of you.
As a time saver I usually make this up the evening before so it’s ready to bake in the morning. Cover with plastic wrap and refrigerate. Sprinkle on the crumb and cheese mixture just before baking.
HASH AND EGG BAKE CASSEROLE
SERVINGS: 6 large wedges or 8 medium size wedges
- 1 can corned beef hash, or 2 cups homemade hash
- 4 eggs
- 2 cups shredded cheddar and Monterey Jack cheese (Mexican Blend), divided
- 3/4 cup salsa, mild or hot, your choice
- 1/2 small onion, finely minced
- 1/4 cup green pepper, finely chopped
- 2 Tablespoons fine dry bread crumbs
1. Lightly grease or spray a 9 inch round baking dish. A deep-dish pie plate is good. Preheat oven to 375 degrees.
2. In a medium bowl mix eggs with a whisk, add in all but 2 Tablespoons of the cheese, salsa, onion and green pepper. Stir to mix.
3. In another bowl, mix hash with 3/4 cup of the egg mixture.
4. Spoon hash mixture into the baking dish, spreading it evenly across bottom and up the sides to form a crust.
5. Pour the remaining egg mixture in the center. If baking later, cover with plastic wrap and refrigerate at this point.
6. Mix the bread crumbs with the reserved 2 Tablespoons cheese, and sprinkle over the top.
7. Bake for 35 – 40 minutes till browned and tests done in the center.
To serve, cut in wedges and plate with sliced tomato and avocado.
SOURCE: A Carolyn Original