Top of the morning to ya! It’s a beautiful day; the grass is vibrantly emerald, the sun is sparkling, and breakfast is on the table! The Irish Breakfast Casserole features its own little sun with the sunny-side up, runny eggs peeking out from a bed of crisp hash brown potatoes and distinctly savory and salty corned beef, a classic Irish favorite. A hint of rosemary delivers an alluring fragrance, while some melty cheddar cheese adds to the joy of digging into the Irish Breakfast Casserole. As casseroles go, it’s a breeze to make and so much fun to eat! It’s a little luck of the Irish on your plate!
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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Add 1 tablespoon of the olive oil to a skillet and heat it over medium heat.
Step 3 –Add the onion and the corned beef and cook until the onions are softened and the corned beef is slightly browned.
Step 4 –Transfer the corned beef mixture to a small bowl.
Step 5 –Add the remaining olive oil to the same pan and heat over medium heat.
Step 6 –Add the potatoes and cook until they start to turn golden, about 6-8 minutes per side.
Step 7 –Season the potatoes with the rosemary, the salt, and the pepper.
Step 8 –Add the corned beef mixture and the cheese to the potatoes and stir to mix.
Step 9 –Season the potato mixture with the salt and the pepper.
Step 10 –Spoon the mixture into an 8 1/2×11-inch casserole dish.
Step 11 –Make six indentations with a large spoon and drop a raw egg into each well.
Step 12 –Bake the casserole until the eggs are just set, about 12-15 minutes. For more firmly set yolks, about 20 minutes.
Step 13 –Garnish with the parsley and serve immediately.
