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   September 27: National Corned Beef Hash Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Corned Beef Hash Brown Casserole   
    Categories: Beef, Vegetables, Potatoes, Cheese, Dairy   
         Yield: 9 Servings   
       
         3 tb Oil; more for greasing   
         6 c  Tater Tots; from a 32-ounce   
              - bag (about 28 ounces)   
         1 sm Yellow onion; fine chopped   
         1    Red bell pepper; fine chop'd   
         1    Bell pepper; fine chopped   
              Salt & fresh ground pepper   
       1/2 lb Sliced deli corned beef; in   
              - 1/2" pieces   
         8 lg Eggs   
     1 1/2 c  Milk   
       3/4 ts Dry mustard   
         4 ds Hot sauce; to taste   
     1 1/2 c  Shredded Cheddar   
       
     Recipe courtesy Food Network Kitchen   
        
     Set the oven @ 450oF/232oC.   
        
     Grease a 9" X 13" baking dish with oil. Fill the bottom   
     of the dish with one layer of the potatoes (about 4   
     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 2 tablespoons oil in a   
     large skillet over medium-high heat. Add the onions and   
     red and green peppers. Season with 1/2 teaspoon salt and   
     a few grinds of black pepper. Cook, stirring   
     occasionally, until the vegetables have softened and   
     started to brown, about 6 minutes. Add the corned beef,   
     and cook for 2 minutes more. Let cool.   
        
     Whisk together the eggs, milk, mustard, hot sauce, 1/2   
     teaspoon salt and 1/4 teaspoon ground black pepper in a   
     large bowl.   
        
     Sprinkle 1/2 cup of the Cheddar over the potatoes in the   
     casserole dish. Layer the vegetable-beef mixture over   
     the Cheddar. Pour the egg mixture into the dish and top   
     with the remaining cup of Cheddar. (The casserole can be   
     assembled up to this point and refrigerated overnight.   
     Remove from the refrigerator 30 minutes before baking.)   
        
     Set the oven @ 350oF/175oC.   
        
     Top the casserole with the remaining potatoes (about 2   
     cups). Bake until the egg mixture is set and the top is   
     lightly golden brown, 50 to 60 minutes. Let cool for 15   
     minutes before serving warm or at room temperature.   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://www.foodnetwork.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... I had no idea that cooking involved so much alcohol   
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