dd the piles of corned beef and start browning them, giving
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.
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.
Combine all ingredients well mixing by hand. Make into a ball and chill for at least 2 hours.
While you're chillin combine 1 (8 oz) Philadephia brand cream cheese. Room temperature with 1 teaspoons French's prepared mustard. Blend well and refrigerate. After the two hour chill for the ball coat ball with mustard cheese coating. Replace in fridge for at least another hour.
Serve with crackers, pita chips, pretzels or veggies.
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.
pan.
Divide the corned beef hash into 12 equal portions.
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.
Add the can of corned beef hash and black beans. Cook until
Heat oven to 375 degrees.
Grease an 8 inch (2 quart) baking dish.
In large skillet, melt margarine, add onion and green pepper; cook until crisp tender.
Stir in remaining ingredients except eggs; mix well.
Spread mixture into prepared baking dish; form four cup-shaped indentations in mixture about 3/4 inch deep.
Bake at 375 for 20 minutes.
Remove from oven; slip 1 uncooked egg into each indentation.
Return to oven and bake 10 to 15 minutes longer or until eggs are set.
Preheat oven to 375 degrees. Coat a 9 inch pie pan with butter. Mix hash and 1 beaten egg together. Press into prepared pie pan to form crust. Bake at 375 for 10 minutes. Saute onions in 3 tablespoons of butter. Layer cheese, onions and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.
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.
edium high heat. Add corned beef hash. Cook and stir, breaking down
edium-high heat. Add roast beef hash, onions, and chili garlic sauce
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.
onstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated
o taste.
Spread corned beef hash on top of the mustard
Combine corned beef hash, onion, and bell pepper in
Mix corned beef hash, black beans, garlic powder, chili
Mix corned beef hash with mustard.
Place half of mixture in bottom of a 1 1/2-quart casserole dish.
Place layer of onion, tomato, then cheese over hash.
Repeat layers again.
Cook, uncovered, in 350\u00b0 oven for 40 minutes.
Let stand for 5 minutes.