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Mary's Corned Beef Hash Brown Egg Bake
Filed under: Breakfast, Breakfast - Egg Dishes.
Ingredients: 1 can corned beef hash 1 bag shredded hash brown potatoes - thawed 1/4 cup melted butter 1 tsp onion salt (optional) 1/2 loaf bread, cubed 2 green onions - chopped 1/2 cup red, green, yellow peppers chopped and microwaved to soften 2 1/2 cups shredded cheddar cheese 1 cup mixed cheddar/Monterey Jack cheese 1 tomato-chopped 8 eggs – beaten with half & half 2 1/4 cups half & half Dried cilantro flakes Directions: Spray 9x12 pan with cooking spray Spread corned beef hash on bottom of pan Stir butter and onion salt with hash browns Spread mixture over corned beef hash Bake at 350 degrees for 20 minutes - Cool Sprinkle 1 1/2 cups shredded cheddar cheese over potatoes Top with cubed bread Top with remaining 1 cup cheddar cheese Sprinkle with peppers, onion and tomato Sprinkle with mixed cheeses and cilantro Pour egg mixture over all, cover and refrigerate overnight. Bake at 350 degrees 1/2 hour covered and 1/2 hour uncovered Let sit 5 minutes before cutting. Serve with Tabasco sauce. Makes 10 servings.  Recipe Summary: Comments: Other recipes by White Lace Inn: Mexican Egg Cups Door County Cherry Muffins White Lace Inn's Hot Cocoa Mix White Lace Inn Oatmeal Choc-heath Bar Cookies Cherry Almond Cream Cheese French Toast Pumpkin Nut Bread Pistachio Bread Strawberry Rhubarb Muffins Veggie Hashbrown Egg Bake | |
Recipe Provided By:
White Lace Inn Sturgeon Bay, WI  Detailed Listing | Website Sturgeon Bay Bed and Breakfast Inns |