Canned Corned Beef Hash Brunch Pie

Published on November 11, 2008

• 3 tablespoons salted butter, divided

• 2 (15 ounce) cans corned beef hash

• 2 large eggs, divided

• ½ cup chopped onion

• 1 cup grated Cheddar cheese, divided

• 1 (15 oz.) can drained mixed veggies (such as Veg-All®)

• ½ cup evaporated milk

• 1 tablespoon all-purpose flour

• ½ teaspoon dry mustard

• 1 pinch garlic powder

• ground black pepper to taste

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.

2. Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.

3. Bake in the preheated oven for 10 minutes.

4. Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.

5. Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.

6. Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.

7. Return to the oven and bake until set, 30 to 40 minutes.

I Made It

Nutrition Facts (per serving)

352Calories24g Fat19g Carbs17g Protein

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Nutrition FactsServings Per Recipe8Calories352% Daily Value *Total Fat24g30%Saturated Fat13g63%Cholesterol112mg37%Sodium838mg36%Total Carbohydrate19g7%Dietary Fiber3g10%Total Sugars2gProtein17gVitamin C3mg16%Calcium179mg14%Iron3mg16%Potassium379mg8%

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