| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
5 |
Servings |
INGREDIENTS
| 1 |
cn |
(12-ounce) corned beef |
| 1 |
pk |
(12-ounce) frozen shredded hash brown potatoes thawed |
| 1/2 |
c |
Bread crumbs soft |
| 1/4 |
c |
Celery minced |
| 1/4 |
c |
Onion minced |
| 1 |
tb |
Mustard prepared |
| 2 |
ts |
Parsley dried minced |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 2 |
|
Egg |
| 1/2 |
c |
Milk |
|
|
Horseradish Sauce; (see below) |
INSTRUCTIONS
At least 1 hour or up to 8 hours before serving:
Grease a 1 1/2-quart deep baking dish. In a large bowl, break apart the
corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley,
garlic powder and pepper. In a small bowl, beat eggs and milk until
blended. Pour over meat mixture and stir to mix well. Spoon into baking
dish. If making ahead, cover and refrigerate up to 6 1/2 hours, letting
stand at room temperature for 30 minutes before baking.
Bake, uncovered, in a preheated 400° oven for 30 to 35 minutes or until a
knife inserted in center comes out clean. Cover loosely with foil if
getting too brown.
Serve with Horseradish Sauce.
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Mar 08, 1998
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