Corned Beef Hash Casserole

I’m in love with this easy Corned Beef Hash Casserole! It’s meaty, flavorful, and a terrific 1-dish casserole to feed the whole family. I love it for brunch, the leftovers are amazing, and I’ll even serve it for dinner because who doesn’t love breakfast for dinner? If you’re a fan of corned beef hash, you’ll really love this easy recipe!

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This easy casserole has ALL the best flavors and textures! It’s meaty, beefy, cheesy, flavorful, and that buttery rye bread crumble is like the icing on the cake! This hearty canned Corned Beef Hash Casserole is such a nice departure from the traditional hash, and you can get it ready ahead of time, so all you need to do is pop it in the oven and eat!

If all you know is corned beef hash in a can, you know, the kind with the little tiny diced potatoes in it, then boy, are you in for a treat. This casserole has similar flavors, but I’ve turned them up 1000 degrees Chef Jenn style. There’s Jarlsberg cheese in it, my favorite Swiss cheese alternative, and that buttery bread topping is good enough to eat all on its own.

When you’re ready to up your brunch game, give this meaty and potato-y casserole a try – I’m sure you’ll love it!

Ingredients

• Canned corned beef – 1 12-ounce can. Break it apart with a fork before adding to the casserole. Don’t substitute with corned beef brisket—the texture is different.
• Butter – I use salted butter.
• Onion – Yellow onion, chopped. White onion works. Red onion is too sweet for this dish.
• Green bell pepper – Any color bell pepper works, but green adds traditional flavor.
• Frozen shredded potatoes – About 20 ounces, thawed. Thaw them and squeeze out excess moisture or the casserole will be watery. Hash brown potatoes work too.
• Egg – Large egg. Binds the casserole together.
• All-purpose flour – Helps thicken and bind the mixture. Don’t skip it.
• Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang and won’t make the casserole watery.
• Kosher salt – I use Kosher salt
• Pepper – Freshly cracked black pepper tastes best, but pre-ground works.
• Jarlsberg cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting. Swiss cheese works as a substitute.
• Rye bread – Day-old rye bread works best for the topping—it toasts up crispier than fresh. Tear or cube it into bite-sized pieces.

How To Make The Best Corned Beef Hash Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 375°F and lightly coating a 9 x 9-inch baking dish with nonstick cooking spray. Set the dish aside.

To make the topping, add the rye bread slices to a food processor and pulse until they form coarse crumbs. Set the crumbs aside for later.

In a large skillet, melt half of the butter over medium heat. Add the onions and sauté for about 6 minutes, or until they are soft and translucent.

Stir in the diced green bell pepper and canned corned beef. Use a spatula to break up the corned beef into smaller pieces as it heats. Cook until everything is warmed through, then remove the skillet from the heat.

Place the thawed shredded potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Transfer the potatoes to a large mixing bowl and add the egg, all-purpose flour, and Dijon mustard. Stir until thoroughly combined.

Spread the potato mixture evenly into the prepared baking dish and gently press it down to create an even layer.

Sprinkle the shredded Jarlsberg cheese evenly over the potatoes. Spoon the corned beef mixture over the cheese and spread it into an even layer.

Top the casserole with the rye bread crumbs. Melt the remaining butter and drizzle it evenly over the bread crumb topping.

Bake for 35 to 40 minutes, or until the casserole is hot throughout and the topping is golden brown and crisp.

Allow the casserole to rest for a few minutes before slicing and serving.

Enjoy!

Chef Jenn’s Tips

• Using pre-shredded frozen potatoes makes the prep for this fabulous casserole super easy. You can shred your own potatoes, but the casserole will take MUCH longer to cook through.
• Squeeze the extra water from the thawed potatoes so your casserole isn’t soggy.
• You can use any kind of cheese in this recipe. What is Jarlsberg cheese? It is similar to swiss but not quite as strong a flavor which makes it a great choice for this breakfast casserole recipe.
• How do you know when your Corned Beef Hash Casserole is cooked? It’ll be super hot in the middle and golden brown around the outside. If it starts getting too brown on top, cover the top loosely with foil.

Make It A Meal

Wondering what to serve with your Corned Beef Hash Casserole? I love serving this for brunch, along with freshly baked muffins, bacon or back bacon, and fresh fruit. This easy breakfast casserole recipe is hearty enough to serve all on its own if you don’t want to make anything else.

Storage

Store any leftover casserole in the fridge in an airtight container for 3-4 days.