| 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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