| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Casseroles | 4 | Servings | |
INGREDIENTS
| 1 | lg | Green pepper; chopped |
| 1 | md | Onion; chopped |
| 2 | tb | Butter or margarine |
| 3/4 | c | Sour cream |
| 1 | ts | Dry mustard |
| 1 | ds | Cayenne pepper |
| 1/8 | ts | Black pepper |
| 2 | cn | (16 oz) corned beef hash |
| 1 | ds | Salt |
| 4 | lg | Eggs; hard-boiled, sliced |
| Minced parsley; for garnish |
INSTRUCTIONS
Melt butter in a small skillet. Add green pepper and onion; saute until limp but not brown. In a small bowl, combine sour cream, mustard, cayenne and black pepper. Add onion and green pepper. Mix well. In a medium bowl, combine hash and sour cream mixture. Blend thoroughly. Add salt if desired. Transfer mixture to a large shallow baking dish. Bake at 400° F for 25 minutes, or until bubbly and lightly browned. Arrange egg slices on top; sprinkle with parsley. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 3, 1998
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