Mary's Corned Beef Hash Brown Egg Bake

Filed under: Breakfast, Breakfast - Egg Dishes.

1 can corned beef hash
1 bag shredded hash brown potatoes - thawed
1/4 cup melted butter
1 tsp onion salt (optional)
1/2 loaf bread, cubed
2 green onions - chopped
1/2 cup red, green, yellow peppers chopped and microwaved to soften
2 1/2 cups shredded cheddar cheese
1 cup mixed cheddar/Monterey Jack cheese
1 tomato-chopped
8 eggs beaten with half & half
2 1/4 cups half & half
Dried cilantro flakes

Spray 9x12 pan with cooking spray
Spread corned beef hash on bottom of pan
Stir butter and onion salt with hash browns
Spread mixture over corned beef hash
Bake at 350 degrees for 20 minutes - Cool
Sprinkle 1 1/2 cups shredded cheddar cheese over potatoes
Top with cubed bread
Top with remaining 1 cup cheddar cheese
Sprinkle with peppers, onion and tomato
Sprinkle with mixed cheeses and cilantro
Pour egg mixture over all, cover and refrigerate overnight.
Bake at 350 degrees 1/2 hour covered and 1/2 hour uncovered
Let sit 5 minutes before cutting. Serve with Tabasco sauce. Makes 10 servings.

Recipe Summary:

Other recipes by White Lace Inn:
Mexican Egg Cups
Door County Cherry Muffins
White Lace Inn's Hot Cocoa Mix
White Lace Inn Oatmeal Choc-heath Bar Cookies
Cherry Almond Cream Cheese French Toast
Pumpkin Nut Bread
Pistachio Bread
Strawberry Rhubarb Muffins
Veggie Hashbrown Egg Bake

Recipe Provided By:
White Lace Inn
Sturgeon Bay, WI

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