St. Patrick's day is my favorite holiday because it gives me an excuse to make a huge batch of corned beef. I always make twice as much as I'll need for the holiday itself so I can freeze portions of the tender, flavorful beef for breakfast hash. There's something magical about the combination of the salty beef, savory potatoes, sharp cheddar cheese, and runny egg yolks. The recipe below takes my favorite breakfast and makes it easy to execute for a crowd by turning it into a casserole.
Corned beef can be found cooked and ready to eat in cans, but I recommend buying a pre-brined, raw corned beef and cooking it yourself. It adds an extra step, but the flavor will be far superior. Since you added an extra step, save yourself the trouble of chopping and cooking onions and peppers by purchasing a bag of potatoes O'Brien.