This is another dish that’s going on my Christmas Breakfast table this year. It’s a play on one I saw from the Food Network Kitchens a couple of years ago. It’s different because it’s made with tater tots instead of the usual hash browns. I use canned corned beef which is more readily available year round from my local grocery store. If you prefer to use fresh corned beef, by all means go for it! Just chop 1½ pounds fresh corned beef into ½-inch cubes and use it in place of the canned corned beef in this recipe.
CORNED BEEF TATER TOT CASSEROLE
- 1 bag (32 ozs.) frozen tater tots
- 1 small yellow onion, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 2 cans (12 ozs. each) corned beef
- 8 large eggs
- 1½ cups whole milk
- 1 tsp. dry mustard
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups shredded Cheddar cheese
- Preheat the oven to 450°F. Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Set aside about 2 cups of the tater tots to use for topping.
- Arrange remaining tater tots in single layer on bottom of prepared baking dish.
- Drizzle a little olive oil over the tater tots or spray lightly with cooking spray.
- Bake about 25 minutes or until tater tots are golden brown. Set aside to cool.
- In large skillet set over medium-high heat, sauté onions, red and green peppers.
- Add corned beef and cook, breaking up corned beef with the back of a spoon and stirring together well. Allow to cool.
- Whisk eggs together in a bowl, then whisk in milk, mustard, salt and pepper.
- Spread corned beef mixture over cheese.
- Pour egg mixture over everything. If making ahead, cover the casserole at this point and refrigerate overnight.
- To cook, remove casserole from refrigerator at least 30 minutes before baking.
- Preheat the oven to 350°F.
- Scatter reserved 2 cups tater tots over casserole.
- Top with shredded cheese.
- Bake until egg mixture is set and top is golden brown, 55 – 60 minutes.
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