St. Patrick’s day is my favorite holiday because it gives me an excuse to make a huge batch of corned beef. I always make twice as much as I’ll need for the holiday itself so I can freeze portions of the tender, flavorful beef for breakfast hash. There’s something magical about the combination of the salty beef, savory potatoes, sharp cheddar cheese, and runny egg yolks. The recipe below takes my favorite breakfast and makes it easy to execute for a crowd by turning it into a casserole.
Corned beef can be found cooked and ready to eat in cans, but I recommend buying a pre-brined, raw corned beef and cooking it yourself. It adds an extra step, but the flavor will be far superior. Since you added an extra step, save yourself the trouble of chopping and cooking onions and peppers by purchasing a bag of potatoes O’Brien.
8 oz cooked corned beef, chopped
1 28-oz bag frozen potatoes O’Brien with onions and peppers
1 10-oz bag frozen spinach, thawed and excess water removed
8 oz sharp cheddar cheese
6 large eggs
Preheat the oven to 350 degrees F. Lightly coat a 13×9 casserole dish with cooking spray or oil and set aside.
In a large frying pan, cook the corned beef over medium-high heat until is is slightly browned, about 5 minutes. Add the potatoes, spinach, and cheese and remove the pan from the heat. Stir until the mixture is well combined.
Add the mixture to the prepared casserole dish and spread it into an even layer. Using the back of a large spoon, make 6 indentations in the mixture. Crack an egg into each indentation.
Bake the casserole for 20 minutes, until the egg whites are fully set and the yolks are still slightly jiggly.
Allow the casserole to sit for 5 minutes before cutting into individual portions.