Hash Browns, Cabbage 'n Corned Beef Pie

Bergy's Note:

This is such a versatile dish - great for Brunch, Lunch or Dinner. I like to top it off with grated cheddar or parmesan cheese . You may also try buttered crumbs on top or plain the way this recipe reads. Garlic & jalapeños are optional I like a bit of zip. This could be vegetarian if you leave out the corned beef. I think of this as a base recipe that you can play with and use up a lot of left overs. Put it together early in the day and just pop it in the oven 55 minutes before serving

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 5

• 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
• ½ cup onion , chopped
• ½ cup carrot , shredded
• ½ 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
• 1⁄3; cup flour
• 1 (10 ounce) can cream of onion soup
• 1 tablespoon horseradish
• 1 tablespoon Dijon mustard
• 1 (12 ounce) can corned beef , chopped

Directions:

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) & jalapeños (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.
3. Stir in the flour.
4. Mix the egg mixture with the veggies.
5. Put the corned beef on top of the hash brown crust; pour in the veggie mixture. Bake 45 minutes in a 350°F oven or until set.
6. Let stand 10 minutes; cut into wedges & serve.

Reviews

[Rita~]

This is so different! A hearty meal! Good for a day like today(rainy).I used cubed hash browns. 1 jalapeno was enough kick I do leave in some seeds for heat. Garlic is a must in my cooking so added it. I couldn`t find cream of onion so I used cream of mushroom. And I used left-over corned beef from St. Patty`s day meal. I really liked this. A Keeper!

[Darkhunter]

This was so good, my sister went right out the next day and got the ingredients for me to make another one. I used pickled jalapenos in place of fresh because I like their taste better. Also could not find cream of onion soup, so used french onion and added sour cream. Yummy!

[Chef #1072736]

It was a bit heavy. A LOT of stuffed mixed together.