With a unique crust made from canned corned beef hash, this savory pie filled with vegetables, egg, and Cheddar cheese is perfect for serving at your next brunch.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
352 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 10 minutes.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
Step 3
Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
Step 4
Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
Step 5
Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
Step 6
Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
Step 7
Return to the oven and bake until set, 30 to 40 minutes.
Ingredients
½ cup evaporated milk
1 tablespoon all-purpose flour
½ cup chopped onion
ground black pepper to taste
1 pinch garlic powder
½ teaspoon dry mustard
3 tablespoons salted butter, divided
2 (15 ounce) cans corned beef hash
2 large eggs, divided
1 cup grated Cheddar cheese, divided
1 (15 ounce) can mixed vegetables (such as Veg-All®), drained
