Recipe Directions
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Ingredients
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1 can corned beef hash
1 bag shredded hash brown potatoes - thawed
¼ cup melted butter
1 tsp onion salt (optional)
½ loaf bread, cubed
2 green onions - chopped
½ cup red, green, yellow peppers chopped and microwaved to soften
2½ cups shredded cheddar cheese
1 cup mixed cheddar/Monterey Jack cheese
1 tomato-chopped
8 eggs – beaten with half & half
2 ¼ cups half & half
Dried cilantro flakes
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Directions
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Spray 9x12 pan with cooking spray
Spread corned beef hash on bottom of pan
Stir butter and onion salt with hash browns
Spread mixture over corned beef hash
Bake at 350 degrees for 20 minutes - Cool
Sprinkle 1½ cups shredded cheddar cheese over potatoes
Top with cubed bread
Top with remaining 1cup cheddar cheese
Sprinkle with peppers, onion and tomato
Sprinkle with mixed cheeses and cilantro
Pour egg mixture over all, cover and refrigerate overnight.
Bake at 350 degrees ½ hour covered and ½ hour uncovered
Let sit 5 minutes before cutting. Serve with Tabasco sauce.
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Yield
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Makes 10 servings
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