Hash Browns, Cabbage 'n Corned Beef Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

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
• 1/2 cup onion, chopped
• 1/2 cup carrot, shredded
• 1/2 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

Recipe

• 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.