Crockpot Corned Beef Hash Casserole Recipe

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Crockpot Corned Beef Hash Casserole

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.

☆☆☆☆☆ 0 votes
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


1Lightly 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.
2Sprinkle with celery seed, salt and pepper. Repeat two more times, ending with the remaining potato and another sprinkling of celery seed, salt and pepper.
3Mix together the soup and milk. Pour over the potato mixture. Cook on low for 7 - 9 hours.

About this Recipe

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