Recipe Background
This casserole combines layered textures and rich flavors.
This Irish Breakfast Casserole is a comforting way to start your morning, bringing the hearty flavors of a traditional Irish breakfast into an easy, shared dish. The aroma of onions and corned beef sizzling together offers a savory welcome, filling the kitchen with warmth and nostalgia. This is food that invites you to gather around the table, fork in hand, ready to taste every bit of crispy potato and flavorful cheese.
Dig into a plate that’s both rich in texture and balanced in taste. The crunchy edges of shredded potatoes, kissed by a touch of rosemary, play harmoniously with the creamy blanket of melted cheddar. Each bite becomes an exploration of soft, golden potatoes and tender corned beef morsels, tied together by the creamy richness of just-set eggs. For the best results, cook the potatoes until they achieve a golden hue, allowing their natural flavors to deepen and their edges to crisp.
Whether you’re sharing with family or lingering over a leisurely morning meal, this casserole brings people together. A sprinkle of fresh parsley adds a bright contrast to the comforting ensemble. This dish is as much about the joy of preparation—the crackling sounds and mingling scents—as it is about the communal experience of savoring a homemade breakfast.
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1/2 cup sweet onion chopped
- 8 ounces corned beef cooked, chopped
- 1 (20-ounce) bag refrigerated shredded potatoes
- 1 teaspoon fresh rosemary finely chopped
- salt to taste
- pepper to taste
- 8 ounces reduced fat white cheddar cheese shredded
- 6 eggs
- fresh parsley optional, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Add 1 tablespoon of the olive oil to a skillet and heat it over medium heat.
- Add the onion and the corned beef and cook until the onions are softened and the corned beef is slightly browned.
- Transfer the corned beef mixture to a small bowl.
- Add the remaining olive oil to the same pan and heat over medium heat.
- Add the potatoes and cook until they start to turn golden, about 6-8 minutes per side.
- Season the potatoes with the rosemary, the salt, and the pepper.
- Add the corned beef mixture and the cheese to the potatoes and stir to mix.
- Season the potato mixture with the salt and the pepper.
- Spoon the mixture into an 8 1/2x11-inch casserole dish.
- Make six indentations with a large spoon and drop a raw egg into each well.
- Bake the casserole until the eggs are just set, about 12-15 minutes. For more firmly set yolks, about 20 minutes.
- Garnish with the parsley and serve immediately.
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