Corned Beef- Tater Tot Casserole

Here is a nice easy to make casserole for Christmas morning, Kids love the spud tots, the consistency is easy on your kid's braces and the fillings tin be easily substituted!    – Dr. Dan

FNK_Corned-Beef-Hash-Brown-Casserole_s4x3.jpg.rend.sni12col.landscapeIngredients
iii tablespoons vegetable oil, plus more than for greasing the baking dish
6 cups frozen potato tots, from a 32-ounce purse (near 28 ounces)
1 small xanthous onion, finely chopped
i cerise bell pepper, finely chopped
1 green bell pepper, finely chopped
Kosher salt and freshly footing black pepper
1/2 pound sliced deli corned beefiness, cutting into 1/two-inch pieces
8 large eggs
1 1/two cups whole milk
iii/4 teaspoon dry mustard
4 dashes hot sauce, or to gustatory modality
1 i/ii cups shredded cheddar cheese

Directions
Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (near four 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 two tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Flavor with one/ii teaspoon table salt and a few grinds of blackness pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, almost half-dozen minutes. Add together the corned beef, and melt for 2 minutes more. Allow cool.

Whisk together the eggs, milk, mustard, hot sauce, ane/ii teaspoon salt and 1/iv teaspoon ground black pepper in a large bowl.

Sprinkle 1/2 loving cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Tiptop with the remaining cup of Cheddar. Cascade the egg mixture into the dish. (The goulash can exist assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes earlier baking.)

Preheat the oven to 350 degrees F. Tiptop the casserole with the remaining potatoes (near 2 cups). Bake until the egg mixture is fix and the top is lightly golden dark-brown, 50 to hour. Let cool for xv minutes earlier serving warm or at room temperature.

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