Slow cooker corned beef hash au gratin makes an unusual St. Patrick’s Day treat if you’re looking for something a little bit different! It’s a tasty, comforting dish made with corned beef, potatoes and pepper jack cheese. Since it’s a slow cooker corned beef casserole you can simply add the ingredients to a crockpot then forget about it until dinner time!
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A cabbage side dish and pint of Guinness or shamrock shake are optional but possible additions to this crockpot cheesy corned beef and potatoes. Make this and enjoy all the elements of St. Patrick’s Day but with a brand new spin on the classic corned beef dish!
Slow Cooker Corned Beef Hash au Gratin Ingredients
This is a 9-ingredient recipe and a lot of those ingredients are pantry staples. Along with the corned beef and potatoes, you will need pickling spice, onion, cheese, broth, hot sauce, Worcestershire sauce, and mushroom soup.
You might be curious about the pickling spice. Although this ingredient is good for pickling vegetables and making fermented foods, it is more versatile than that. The combination of broken and whole seeds, spices and herbs really bring out the taste of crockpot cheesy corned beef and potatoes.
There are different brands to choose from. If you don’t have any, you can sub a small pinch each of any of the following you happen to have: mustard seed, coriander seeds, allspice, red pepper, cinnamon, cloves, ginger, and a bay leaf.
If your spice rack doesn’t extend to all that, you can use garlic and some chunks of onion and celery instead, or even some allspice, black pepper and a couple of bay leaves. Another idea would be using the spice packet that comes with packaged corned beef sometimes.
The potatoes and onion add nutrients and help to make the dish more filling. The pepper jack adds a lot of flavour as well as a nice, chewy texture since it’s layered between the other ingredients. Feel free to switch it for a nice vintage Irish cheddar or another kind of cheese.
Even more rich flavour is added with the hot sauce and Worcestershire sauce although you can omit either one. And then you have the combination of cream of mushroom soup and veggie broth. The only other thing you will need are some fresh herbs for garnish and those are optional too!
How to Make Slow Cooker Corned Beef Casserole
Season the corned beef with pickling spices then sear in a hot pan for several minutes. Now alternate layers of thinly sliced potatoes, thinly sliced onions, corned beef, and cheese to the crockpot. Mix the other ingredients together and pour it into the crockpot.
Cover and cook for 4 hours on high or 7 hours on low then enjoy warm with fresh herbs as a garnish if liked. You’re going to love how this corned beef, potatoes and pepper jack cheese meal tastes!
What to Serve with Slow Cooker Corned Beef Hash au Gratin
This St. Patrick’s Day treat is tasty just as it is, although adding a cabbage side dish or something similar would work too. I like to have crusty bread (maybe soda bread) with this to soak up every last drop of the wonderful juices.
How to Store and Reheat this Corned Beef Casserole
Keep any slow cooker corned beef casserole leftovers in a covered container in the refrigerator for several days. If you’d prefer to freeze them, that would also work and they’ll be fine frozen for a couple of months. I’d recommend freezing the slow cooker corned beef hash au gratin in individual portions so you can simply warm back up the amount you need. The simplest way to reheat either chilled or thawed leftover crockpot cheesy corned beef and potatoes is in the microwave or else in a hot oven. You could also warm it back up in a pan but then you’d lose the layers.
FAQs about Slow Cooker Corned Beef Hash au Gratin
I like the rich, earthy flavour mushroom soup adds to this corned beef, potatoes and pepper jack cheese recipe. However it would be fine using another type of cream soup. Cheese soup, onion soup or even celery soup should all work fine, as long as they’re creamy.
Russet potatoes are especially good in this slow cooker corned beef hash au gratin because they hold their shape. Because of the long, slow cooking time of crockpot recipes you will need a firm, waxy type of potato, not a starchy kind that disintegrates. Other options include red or white potatoes.
Slow Cooker Corned Beef Hash Au Gratin Recipe
Slow Cooker Corned Beef Hash Au Gratin
Ingredients
- 2 Pounds corned beef cubed
- 2 Tablespoons pickling spice
- 2 Pounds russet potatoes peeled and sliced thin
- 1 onion yellow, sliced
- 6 Ounces pepper jack cheese shredded
- 2/3 Cup vegetable broth
- 1 Tablespoon hot sauce
- 1 Tablespoon worcestershire
- 1 Can mushroom soup creamy
Instructions
- Heat a frying pan over high heat.
- Cut corned beef into cubes. Season with pickling spices. Add to the hot pan and sear for 4 minutes.
- Peel and thinly slice the potatoes. Cut onion into thin slices.
- Alternate adding layers of potatoes, onions, corned beef, and cheese to the slow cooker.
- In a medium mixing bowl, combine vegetable broth, hot sauce, worcestershire, soup, and a pinch of salt and pepper. Whisk until smooth. Pour into the slow cooker.
- Cover and cook on low for 7 hours, or high for 4 hours.
Equipment
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This slow cooker corned beef hash au gratin is so easy to make. It’s warm, comforting and utterly delicious, making it ideal for St. Patrick’s Day.
yum this is making my tummy rumble. going to buy the stuff to make it tomorrow.