Corned Beef and Potato Breakfast Casserole
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4-6 servings
  • 1 lb yukon gold potatoes, sliced into ¼ inch slices
  • 1 onion, sliced into rings
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 cups milk
  • 1½ cups shredded swiss cheese
  • 4 oz sliced corned beef
  • 5-6 eggs
  • salt and pepper to taste
  • minced parsley
  1. Preheat oven to 400 degrees F. Butter a 1 quart casserole dish.
  2. Layer ½ of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, I like to sprinkle on some salt and pepper at this point and add the remaining potatoes. Season with more salt and pepper.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 hour and 15 minutes in the preheated oven.
  5. Keeping oven at 400 degrees, remove potatoes from oven and uncover. Add a sold layer of corned beef on top, and then crack the eggs directly over that, being careful not to break the yolks! I like to use 1 egg per person you are serving. Salt and pepper eggs.
  6. Return casserole to the oven, uncovered, for 15 more minutes, until the eggs are just set but yolks still runny.
  7. Let rest for 5 minutes so the cheese isn't too runny, and devour!
Recipe by My Modern Cookery at