Corned Beef Hash Pie

Here’s a trick that turns a humble can of corned beef hash into something that looks and eats like a real meal.

The hash gets mixed with egg and ketchup, then pressed into a baking pan to form a meaty crust. Green peas (or corn, your call) go on top, and a quick stovetop sauce of melted American cheese, milk, and dry mustard gets poured over everything before baking.

Twenty minutes later you’ve got a bubbly, golden, cheesy pie made almost entirely from what’s already in your pantry.

Pro Tips

• Press the hash mixture firmly and evenly into the pan. Thin spots will dry out and thick spots won’t cook through.
• American cheese melts smoother than cheddar for this sauce. It’s one of the few times processed cheese actually wins.
• Let it cool for 5 minutes before cutting so the slices hold together instead of sliding apart.