Corned Beef Hash Brown Casserole

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

Ingredients

  • 3 tablespoons vegetable oil, plus more for greasing the baking dish
  • 6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • kosher salt and freshly ground black pepper
  • 1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 3/4 teaspoon dry mustard
  • 4 dashes hot sauce, or to taste
  • 1 1/2 cups shredded cheddar

Directions

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