| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Irish |
Beef, Casseroles, Main dishes |
6 |
Servings |
INGREDIENTS
| 15 |
oz |
Corned beef hash |
| 1/4 |
c |
Soft bread crumbs |
| 4 |
|
Eggs |
| 1 |
c |
Shredded Swiss cheese |
| 1 |
tb |
Flour |
| 1 |
c |
Milk |
| 1 |
ds |
Cayenne pepper |
|
|
Green pepper rings |
INSTRUCTIONS
Preheat oven to 350-degrees F.
In a bowl, combine hash, bread crums and 1 egg. Mix until well blended.
Spread mixture in a 9-inch pie plate. Toss cheese with flour, then sprinkle
on top of hash mixture. Combine remaining 3 eggs, milk and red pepper. Pour
into hash-lined plate. Bake for 40 minutes or until egg mixture is set.
Garnish with green pepper rings.
Nutritional information per serving: 355 calories (53% from fat), protein
30.6 g, fat 20.5 g (poly 1.2 g, mono 7.4 g, sat 9.6 g), carb 10.1 g, fiber
0.4 g, chol 204 mg, iron 2.4 mg, sodium 877 mg, calcium 259 mg.
NOTES : This classic is from Grandma Haddow (Susan B. Haddow)
Recipe by: Armour Star
Posted to Bakery-Shoppe Digest V1 #220 by "Cathy L. Lielausis"
<cathylielausis@mindspring.com> on Sep 05, 1997
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