One of the biggest timesavers I use often are the dehydrated hash browns; they keep indefinitely on the pantry shelf and rehydrate in about 15 minutes. They don’t take up freezer or fridge space, and I always have them on hand. I love to pair good hash browns with leftover corned beef (and sometimes use canned corned beef) in the following Corned Beef Brunch Bake which is easy to put together, and can be made ahead and reheated.

Those who serve Corned Beef & Cabbageon St. Patrick’s Day, either made in their slow cooker or their Instant Pot will most likely have leftover corned beef and can use it in this yummy brunch dish.

12 Servings

1/4 cup bacon fat, vegetable oil, or butter
4 cups hash brown potatoes, dried and dehydrated, frozen, or fresh

1 tablespoon butter
1 medium onion, chopped
3 to 4 cups cooked corned beef, diced

12 large eggs
2/3 cup whipping cream
1/2 teaspoon freshly ground black pepper

2 cups Irish cheddar cheese, or Swiss, Grated

1. Preheat oven to 350°. Spray a 9" x 11" glass shallow baking dish with non-stick spray.
2. Heat the bacon fat over medium heat in a large, non-stick skillet; add the hash browns and stir to coat them in the fat. Let them cook, stirring occasionally, until crisp and brown. Transfer to the prepared baking dish and spread evenly.
3. Melt the 1 tablespoon butter in the skillet. Add the onions and sauté until they begin to soften. Stir in the corned beef and cook until the pieces begin to crisp. Spread the mixture over the potatoes.
4. Place the eggs, whipping cream, and black pepper in a blender container; whizz on low speed until smooth. Pour evenly over the casserole. Sprinkle with the cheese.
5. Bake 30-40 minutes until puffed and brown. Remove from the oven, let sit 10 minutes, cut into squares and serve.

Amount Per Serving
Calories 445 Calories from Fat 312
Percent Total Calories From: Fat 70% Protein 18% Carb. 12%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 16 g
Cholesterol 300 mg
Sodium 814 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 0 g
Protein 20 g

Vitamin A 15% Vitamin C 18% Calcium 0% Iron 11%