Royal Breakfast Hash

This recipe is from Ravenwood Castle in New Plymouth, Ohio.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 5  cups  frozen loose-pack hash browns, thawed
• 1  can  cream of chicken soup
• 1⁄2 cup sour cream
• 1  cup  finely chopped cooked corn beef
• 1⁄3 cup  finely chopped onion
• 1⁄3 cup  finely chopped green bell pepper
•  salt and pepper
• 1  cup  shredded cheddar cheese
•  paprika

Directions

1. Spread potatoes evenly over the bottom of a greased 8 inch square baking pan.
2. In a bowl, mix together the soup, sour cream, corned beef, onion, green pepper, salt and pepper.
3. Spread over the potatoes.
4. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and top begins top brown.
5. Sprinkle cheddar cheese evenly over top; sprinkle lightly with paprika.
6. Serve warm.