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
- 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.
- In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapenos (if using).
- 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).
- Combine the beaten eggs, soup, mustard, horseradish & mustard.
- Stir in the flour.
- Mix the egg mixture with the veggies.
- Put the corned beef on top of the hash brown crust; pour in the veggie mixture.
- Bake 45 minutes in a 350F oven or until set.
- 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)