Corned Beef Hash Pie
Yield
1 piePrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
corned beef hash
|
* |
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
ketchup
|
|
| 1 | pint |
green peas
or corn |
*
|
| ¼ | pound |
american cheese
grated |
|
| 3 | tablespoons |
milk
|
|
| ⅛ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
corned beef hash
|
* |
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
ketchup
|
|
| 473 | ml |
green peas
or corn |
*
|
| 113.4 | g |
american cheese
grated |
|
| 45 | ml |
milk
|
|
| 0.6 | ml |
dry mustard
|
|
Directions
Combine hash, egg, ketchup.
Mix.
Line bottom and sides of greased 9 inch square pan with this mixture.
Spread the vegetables in top.
Put cheese, milk and mustard in saucepan.
Heat until blended.
Pour over meat-vegetable mixtue.
Bake 350℉ (180℃) oven for 20 minutes.
