If you made Corned Beef and Cabbage on St. Patrick’s Day (or any other time) and and some left over, here is one way to make use of the leftovers. This dish would be great as a breakfast casserole or for dinner. What could be better than Tater Tots, corned beef, eggs, cheese, and onions? All that stuff combined like it is here!
Try something different and make this recipe. Feel free to add or substitute ingredients. I can’t wait to hear how your version turned out.
Corned Beef Casserole
- 1 lb corned beef – cooked and cut into ½ in. dice
- 32 oz bag of tater tots
- 8-12 oz shredded cheddar cheese
- 1 medium sweet onion, diced
- 3-4 Green Onions sliced fine
- 8 eggs
- 1 ½ cups milk or half n half
- 1 tsp ground mustard
- 4 dashes hot sauce
- 2 tablespoons vegetable oil (or any flavorless oil)
- Salt and pepper to taste
Pre-heat oven to 450 degrees
In a 13x9 baking dish lay down half of the tater tots with the oil and bake until brown and crispy, about 25 minutes.
While the tots are cooking, pre-heat a pan with a tablespoon of oil and cook the onions until translucent.
Once the onions are cooked, let them cool.
Once the tots are cooked, let them cool about 15 minutes.
Mix the eggs, milk, mustard, and hot sauce in a bowl.
Add about half the shredded cheese to the tots.
Pour the egg mixture in the baking dish.
Top the mixture with the rest of the tots along with the rest of the cheese.
Bake for 60 minutes and top with the green onions.
Let it cool for about 10 minutes and serve.