National Corned Beef Hash Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Hash Brown Casserole
Categories: Beef, Vegetables, Potatoes, Cheese, Dairy
Yield: 9 Servings

3 tb Oil; more for greasing
6 c Tater Tots; from a 32-ounce
- bag (about 28 ounces)
1 sm Yellow onion; fine chopped
1 Red bell pepper; fine chop'd
1 Bell pepper; fine chopped
Salt & fresh ground pepper
1/2 lb Sliced deli corned beef; in
- 1/2" pieces
8 lg Eggs
1 1/2 c Milk
3/4 ts Dry mustard
4 ds Hot sauce; to taste
1 1/2 c Shredded Cheddar

Recipe courtesy Food Network Kitchen

Set the oven @ 450+XF/232+XC.

Grease a 9" X 13" baking dish with oil. Fill the bottom
of the dish with one layer of the potatoes (about 4
cups). Drizzle the potatoes with 1 tablespoon of the
oil. Bake until hot and crisp, about 20 minutes. Let
cool for 15 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a
large skillet over medium-high heat. Add the onions and
red and green peppers. Season with 1/2 teaspoon salt and
a few grinds of black pepper. Cook, stirring
occasionally, until the vegetables have softened and
started to brown, about 6 minutes. Add the corned beef,
and cook for 2 minutes more. Let cool.

Whisk together the eggs, milk, mustard, hot sauce, 1/2
teaspoon salt and 1/4 teaspoon ground black pepper in a
large bowl.

Sprinkle 1/2 cup of the Cheddar over the potatoes in the
casserole dish. Layer the vegetable-beef mixture over
the Cheddar. Pour the egg mixture into the dish and top
with the remaining cup of Cheddar. (The casserole can be
assembled up to this point and refrigerated overnight.
Remove from the refrigerator 30 minutes before baking.)

Set the oven @ 350+XF/175+XC.

Top the casserole with the remaining potatoes (about 2
cups). Bake until the egg mixture is set and the top is
lightly golden brown, 50 to 60 minutes. Let cool for 15
minutes before serving warm or at room temperature.

Yield: 8 to 10 servings

RECIPE FROM: https://www.foodnetwork.com

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National Corned Beef Hash Day

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National Corned Beef Hash Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Hash Rustic Pie
Categories: Beef, Potatoes, Pastry, Beer, Vegetables
Yield: 8 servings

1 3/4 c A-P flour
1 ts Kosher salt
1 ts Sugar
1/2 c + 2 tb cold unsalted butter,
Diced
2 tb (to 4 tb) cold lager beer

MMMMM--------------------------POTATOES-------------------------------
2 md Red potatoes, cut into
- 1/4" cubes
1/2 ts Kosher salt
3 Green onions; chopped
2 tb Unsalted butterl diced
1 tb Stone-ground Dijon mustard
1/2 ts Pepper

MMMMM-------------------------RUSTIC PIE------------------------------
1/2 lb Thin sliced deli corned
- beef
1/4 lb Sliced provolone cheese
1 tb Cold whole milk or heavy
- whipping cream

Whisk flour, salt and sugar; cut in butter until mixture
resembles small peas. Gradually add beer, tossing with a
fork until dough holds together when pressed. Shape into
a disk; wrap and refrigerate 1 hour or overnight.

Meanwhile, place potatoes and salt in a small saucepan;
add water to cover. Bring to a boil. Reduce heat;
simmer, uncovered, until potatoes are tender, 6-8
minutes. Drain. Return to saucepan; add green onions,
butter, mustard and pepper. Cook over medium heat,
stirring frequently, until potatoes are tender and
browned, 6-8 minutes. Remove from heat; cool.

Roll dough between 2 pieces of waxed paper to a 1/8"
thick, 12"-diameter circle. Remove top piece of waxed
paper; place a 9" pie plate upside down over crust.
Lifting with bottom waxed paper, carefully invert crust
into pan. Remove waxed paper. Trim crust to 1/2" beyond
rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 400+|F/205+|C.

Prick bottom and sides of crust with a fork; line with a
double thickness of foil. Fill with pie weights, dried
beans or uncooked rice. Bake on a lower oven rack until
edge is light golden brown, 15-20 minutes. Remove foil
and weights; bake until bottom is golden brown, 3-6
minutes longer. Cool slightly.

To assemble the rustic pie, layer half the corned beef,
half the cheese and three-fourths of potato mixture in
baked crust. Repeat corned beef and cheese layers;
sprinkle with remaining potato mixture. Reroll dough
trimmings; use a heart-shaped cookie cutter to make
shamrock petals and a knife to cut out a stem. Brush
dough trimmings with milk. Bake until crust and cheese
are golden brown, 35-40 minutes.

Colleen Delawder, Herndon, Virginia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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