Subj : 9/27 Nat'l C.B.H. Day - 3
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:11:00

September 27: National Corned Beef Hash Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corned Beef Hash Brown Casserole
 Categories: Beef, Vegetables, Potatoes, Cheese, Dairy
      Yield: 9 Servings
 
      3 tb Oil; more for greasing
      6 c  Tater Tots; from a 32-ounce
           - bag (about 28 ounces)
      1 sm Yellow onion; fine chopped
      1    Red bell pepper; fine chop'd
      1    Bell pepper; fine chopped
           Salt & fresh ground pepper
    1/2 lb Sliced deli corned beef; in
           - 1/2" pieces
      8 lg Eggs
  1 1/2 c  Milk
    3/4 ts Dry mustard
      4 ds Hot sauce; to taste
  1 1/2 c  Shredded Cheddar
 
  Recipe courtesy Food Network Kitchen
  
  Set the oven @ 450oF/232oC.
  
  Grease a 9" X 13" baking dish with oil. Fill the bottom
  of the dish with one layer of the potatoes (about 4
  cups). Drizzle the potatoes with 1 tablespoon of the
  oil. Bake until hot and crisp, about 20 minutes. Let
  cool for 15 minutes.
  
  Meanwhile, heat the remaining 2 tablespoons oil in a
  large skillet over medium-high heat. Add the onions and
  red and green peppers. Season with 1/2 teaspoon salt and
  a few grinds of black pepper. Cook, stirring
  occasionally, until the vegetables have softened and
  started to brown, about 6 minutes. Add the corned beef,
  and cook for 2 minutes more. Let cool.
  
  Whisk together the eggs, milk, mustard, hot sauce, 1/2
  teaspoon salt and 1/4 teaspoon ground black pepper in a
  large bowl.
  
  Sprinkle 1/2 cup of the Cheddar over the potatoes in the
  casserole dish. Layer the vegetable-beef mixture over
  the Cheddar. Pour the egg mixture into the dish and top
  with the remaining cup of Cheddar. (The casserole can be
  assembled up to this point and refrigerated overnight.
  Remove from the refrigerator 30 minutes before baking.)
  
  Set the oven @ 350oF/175oC.
  
  Top the casserole with the remaining potatoes (about 2
  cups). Bake until the egg mixture is set and the top is
  lightly golden brown, 50 to 60 minutes. Let cool for 15
  minutes before serving warm or at room temperature.
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I had no idea that cooking involved so much alcohol
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