dd the piles of corned beef and start browning them, giving
Layer potatoes and onion in bottom of baking dish.
Dot with butter or oleo.
Add salt and pepper.
Cover with corned beef hash.
Follow with creamed corn.
Top with bread crumbs.
Cover and bake at 350\u00b0 for 10 minutes.
Uncover and bake 25 minutes more.
o taste.
Spread corned beef hash on top of the mustard
Layer potatoes and onion in bottom of baking dish.
Dot with butter or oleo.
Add salt and pepper.
Cover with corned beef hash.
Follow with creamed corn.
Top with bread crumbs.
Cover and bake at 350\u00b0 for 10 minutes.
Uncover and bake 25 minutes more.
Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up.
Add seasonings, stir.
Use a fork to break pieces of the corned beef and sprinkle over top of casserole.
Bake at 350 for 20 minutes.
spread hash in lightly greased electric fry pan/ or oven proof pan.
make 6 deep wells in hash.
dot with butter.
break an egg in each well.
season with salt and pepper, cover each egg with 1 tablespoon of milk.
cover and bake at 225 15-20 minute.
or until set.
serve from pan, keep warm.
In a skillet, melt the butter and saute the onion and green pepper for 5 minutes or til soft. Add the can of corned beef hash. Heat, stirring occasionally, until mixture is crisp and brown as desired.
Sprinkle with the cheddar cheese. Cover the pan and heat until cheese is melted, 3 to 5 minutes.
Cook corned beef to desired doneness. Combine mayonnaise, pesto and hot sauce. In the meantime, cook bacon.
Add mayonnaise mixture to corned beef and combine well. Spread on two slices of bread, place 2 slices of bacon on each bread and a slice of tomato on each.
Spray cooking spray on both sides and toast.
Preheat oven to 350 degrees.
Lightly grease a one-quart casserole dish.
Spread two cans of corned beef hash in lightly greased casserole dish.
Make six indentations in corned beef hash with spoon.
Break open egg and place raw eggs in each of the indentations.
Sprinkle Tabasco sauce over entire mixture.
Evenly cover mixture with shredded cheese.
Bake at 350 degrees for approximately 35-40 minutes until egg yolks are fully cooked.
o taste.
Spread corned beef hash on top of the mustard
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
Bake in preheated oven for 30 minutes or until cheese is bubbly.
Use eggs, onions and green peppers according to amount of corned beef hash.
Make into patties like hamburger.
Brown until done.
Serve.
Open can of beef; break apart.
Place in 2-quart saucepan with onion and enough water just to cover, cook until onions are tender then add salt and pepper and tomatoes.
Let simmer for 25 minutes. Serve with mashed potatoes.
Prepare jello and let cool.
Add mayonnaise and sour cream and beat with egg beater.
Add corn beef that has been broken into small pieces.
Add celery and green pepper.
Chill until firm.
Heat oven to 350 degrees.
Crumble up corn beef.
Mix all of the above.
Add cheese in cubes.
Add to buns.
Wrap in aluminum foil.
Heat for 20 minutes.
In a large bowl, combine hash, tomato sauce, green pepper, 2 TBS onion, Worcestershire sauce, salt and pepper. Set aside.
In another bowl, combine the cornbread mix, flour, milk and eggs just until moistened.
Add 1 cup cheese and the remaining onion.
Spread batter into a greased 13 x 9-inch pan.
Spread hash mixture evenly over top.
Sprinkle with remaining cheese.
Bake, uncovered, at 375\u00b0F for 35 minutes or until corn bread layer is golden brown and pulls away from the sides of the pan.
arge bowl.
Add can of corned beef and the garlic to
ow and add the canned hash, beets, and garlic and stir
minutes. Add the can of corned beef hash and black beans. Cook
Heat oven to 400 degrees.
Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups.
Make a deep indentation in center of hash.
Break an egg into eash hash cup and sprinkle with salt and pepper.
Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk.
Fill remaining 6 muffins cups with batter; about 2/3 full.
Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.