Crockpot Corned Beef Hash Casserole

Crockpot Corned Beef Hash Casserole

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Alice C


I'm not quite sure where the original recipe came from but I make it from time to time when we're craving a big breakfast. It cooks through the night and goes great with poached eggs. I used shredded potatoes but cubed hash browns can certainly be substituted.


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10 Min
7 Hr
Slow Cooker Crock Pot


  • 1 pkg
    frozen, shredded hash browns (26 oz)
  • 2 c
    corned beef, cooked
  • 1 medium
    onion, finely chopped
  • 2 tsp
    celery seed
  • 1 tsp
    salt & pepper to taste
  • 1 1/2 c
    sharp cheddar, shredded
  • 1 can(s)
    cream of celery soup
  • 1/2 c
    evaporated milk

How to Make Crockpot Corned Beef Hash Casserole


  1. Lightly butter or spray a 4 quart crockpot or slow cooker. I use crockpot liners - makes cleanup a breeze. Layer one 4th of the potatoes, followed by one third of the onion, one third of the cheese, and one third of the corned beef.
  2. Sprinkle with celery seed, salt and pepper. Repeat two more times, ending with the remaining potato and another sprinkling of celery seed, salt and pepper.
  3. Mix together the soup and milk. Pour over the potato mixture. Cook on low for 7 - 9 hours.

Printable Recipe Card

About Crockpot Corned Beef Hash Casserole

Course/Dish: Breakfast Casseroles Beef
Main Ingredient: Beef
Regional Style: Canadian

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