Now that we are here,
what can we do with what we have?
Many of us have chosen to stay home and help flatten the Coronavirus curve. We will often need to be creative with our cooking/baking and make due with what we have on hand. Thus the trainwreck...
On Tuesday, St Patrick's Day, I made corned beef, potatoes, and carrots. (Thankfully, I purchased the corned beef a few weeks earlier.) It was delicious! On Wednesday, we had almost all of the leftover corned beef, potatoes, and carrots. It was delicious. As we only had 2 slices of corned beef left, today I decided to hop on the ol' trainwreck track and whip together a Corned Beef Hash Brown casserole. It was really delicious!
Gina's Corned Beef Hash Brown Trainwreck
Preheat the oven to 375 degrees.
Spray a 8" x 8" casserole dish with cooking spray. Layer thawed hash browns (I used frozen - thawed shredded hash browns) in pan. I didn't measure how much but I would guess it was about half of a medium size bag. Bake for 15 minutes.
Meanwhile, melt about 2 tbsp of butter in a skillet. Add whatever diced vegetables you have on hand. (I used onions and peppers.) Saute for a few minutes. Dice leftover corned beef and add to skillet. Continue sauteing until the corned beef is warm. Add salt and pepper to taste.
Take the shredded hash browns out of the oven. Sprinkle a layer of cheese (I used cheddar) on top of the potatoes. Layer the sauteed vegetables and corned beef on top of the cheese. Add another layer of cheese.
Bake at 375 degrees for about 18 minutes (until cheese is melted and potatoes a bit crunchy). Enjoy!