Corned Beef Hash Casserole

The below recipe incorporates the traditional Irish American food of corned beef hash for St. Patrick’s day. It is a great way to use up leftovers from a corned beef dinner, or you can simply buy a few thick slices of corned beef from your deli and use frozen chopped potatoes (Southern style).

Ingredients:

1 package crescent roll dough 3 T. butter 1/2 onion, chopped 3 cups potatoes, cubed (fresh or frozen, Southern style) 1 pound corned beef, cubed (about 2 cups) 1/4 cup fresh parsley, chopped (optional) 2 cups cheddar cheese, grated 1 cup monterey jack cheese, grated 5 eggs 1/4 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper

Directions:

1. Separate crescent dough into 4 rectangles. Place in greased 9×13″ pan pressing seams together to form a crust. 2. If using frozen potatoes, microwave on high until tender. 3. Melt butter in a skillet over medium heat; add onions and cook until tender. 4. Add potatoes, corned beef, and parsley to warm and then spoon the mixture over crust. Top with cheeses. 5. In a bowl, beat together eggs, milk, salt and pepper; pour over casserole. 6. Bake at 375 degrees for 25-30 minutes. Back to main St. Patrick’s Day Recipes page. We welcome your questions and feedback. If you have questions about this recipe, or have a recipe idea that you would like to submit, please contact us. You may freely use this content if you cite the source and/or link back to this page.