Hash Browns, Cabbage 'n Corned Beef Pie

• 3 tablespoons butter, melted in an oven proof dish (margarine)
• 1 (12 ounce) package frozen hash browns, thawed (shredded kind)
• salt and pepper
• 3 cups green cabbage, finely shredded
• 12 cup onion, chopped
• 12 cup carrot, shredded
• 12 cup green pepper, chopped
• 2 garlic cloves, chopped (optional)
• 2 jalapeno peppers, finely chopped (optional)
• 3 tablespoons butter (margarine, in addition to the original amount)
• 2 eggs, beaten
• 13 cup flour
• 1 (10 ounce) can cream of onion soup
• 1 tablespoon horseradish
• 1 tablespoon Dijon mustard
• 1 (12 ounce) can corned beef, chopped

1. Tightly pack the hash browns into an oven proof skillet (melted butter already in there) cook over low heat until the bottom is browned Sprinkle with salt & pepper, set aside.
2. In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapenos (if using).
3. Only stir fry until they are just heated throughout and the cabbage is tender (do not over cook- you want them still crispy) approx 5 minutes (more if you like your veggies cooked more).
4. Combine the beaten eggs, soup, mustard, horseradish & mustard.
5. Stir in the flour.
6. Mix the egg mixture with the veggies.
7. Put the corned beef on top of the hash brown crust; pour in the veggie mixture.
8. Bake 45 minutes in a 350F oven or until set.
9. Let stand 10 minutes; cut into wedges & serve.

butter, salt, green cabbage, onion, carrot, green pepper, garlic, peppers, butter, eggs, flour, cream of onion soup, horseradish, mustard, corned beef

Taken from www.food.com/recipe/hash-browns-cabbage-n-corned-beef-pie-56180 (may not work)