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Corned Beef Breakfast Pie

Corned Beef and Hash Brown Bake

Ingredients
  

  • 1 12 oz. Package Gary’s QuickSteak Corned Beef
  • 1 pkg Frozen Shredded Potatoes
  • 1/4 C Melted Butter
  • 1 tsp Canola Oil
  • 1 C Cheddar Cheese - shredded
  • 1/4 C Green Pepper – diced
  • 1/4 C Onion – diced
  • 2 Eggs – whisked
  • 1/2 tsp Salt
  • 1 tsp Ground Mustard
  • 1/4 tsp Ground Black Pepper
  • 1/2 C Milk

Instructions
 

  • Preheat oven to 425 degrees.
  • Thaw frozen shredded potatoes in microwave between layers of paper towels to remove moisture.
  • Place thawed potatoes into a 9” pie plate, drizzle melted butter over potatoes.
  • Bake potatoes for 25 minutes until browned and edges are crispy. Remove from oven and place on wire rack to cool for 10 minutes.
  • Prepare corned beef according to package directions. Remove corned beef from pan, set aside
  • Add 1 tsp. oil to pan then sauté onions and green peppers until onions are translucent.
  • In a small bowl mix beaten eggs, milk, mustard, salt and pepper.
  • Spoon corned beef, sautéed onions and peppers into cooled baked hash brown shell.
  • Pour egg mixture over top then cover with shredded cheese.
  • Set oven temp to 350°, bake for 25 to 30 minutes or until egg mixture is set. Let stand for 10 minutes before serving.