Mother Gahagans Canned Corned Beef Hash Pie Recipes
CORNED BEEF HASH RUSTIC PIE
This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. How could you not fall in love with it? I know we have. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- 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 crisp-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 two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. 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 edges are 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.
Nutrition Facts : Calories 356 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 827mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CANNED CORNED BEEF HASH BRUNCH PIE
This recipe has everything that you need for a meal--canned corned beef hash and vegetables. Enjoy!
Provided by Sandy S
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
- 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.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
- Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
- 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.
- Return to the oven and bake until set, 30 to 40 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 18.6 g, Cholesterol 112 mg, Fat 23.5 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 12.5 g, Sodium 837.6 mg, Sugar 2.3 g
CORNED BEEF HASH PIE
Make and share this Corned Beef Hash Pie recipe from Food.com.
Provided by lets.eat
Categories One Dish Meal
Time 1h17m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425'.
- Place pie crust in oven on the lowest rack; bake 7 minutes. Remove from oven. Reduce temperature to 375'.
- In a large bowl beat the eggs, add mayonnnaise, salt and pepper, blend well. Add the potatoes and corned beef to egg mixture, mix well.
- Spoon potato mixture into partially baked crust. Cover the crust with a pie crust shield or aluminum foil strips.
- Place pie on the lowest rack in the oven. Bake 55 minutes or until potatoes are tender.
- Turn off oven, remove pie from oven.
- Sprinkle with 1 cup of shredded cheddar.
- Place back in oven for 5 minutes, or until cheese is melted. Remove from oven and let set a few minutes before slicing.
Nutrition Facts : Calories 401.5, Fat 29.6, SaturatedFat 11, Cholesterol 183.6, Sodium 1193.9, Carbohydrate 13.6, Fiber 0.3, Sugar 1.8, Protein 19.2
CORNED BEEF HASH PIE
Corned beef hash pie. My grandmother used to make this all the time. It was so very good. A great way to get your kid to eat veggies. Quick and delicious.
Provided by C_Adkins
Categories Savory Pies
Time 1h
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 359, Fat 24.4, SaturatedFat 14.1, Cholesterol 201.2, Sodium 508.1, Carbohydrate 18, Fiber 3.9, Sugar 3.9, Protein 17.4
CORNED BEEF HASH CAKES
This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.
Provided by KATERS0404
Categories Breakfast and Brunch Potatoes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Cholesterol 12.9 mg, Fat 6.1 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 319.8 mg, Sugar 1.1 g
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