Mother Gahagans Canned Corned Beef Hash Pie Recipes

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CORNED BEEF HASH PIE



Corned Beef Hash Pie image

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

1 deep dish pie shell (frozen and thawed)
3 eggs
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups o'brien frozen hash browns with onions and peppers (thawed)
1 (12 ounce) corned beef, crumbled
1 cup shredded cheddar cheese

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

SPRUCED-UP CANNED CORNED BEEF HASH



Spruced-Up Canned Corned Beef Hash image

This is a quick and easy way to spruce up canned corned beef hash. Makes a great comfort meal. Adjust ingredients according to preference.

Provided by HollyG

Time 40m

Yield 4

Number Of Ingredients 10

4 slices bacon, chopped, or more to taste
1 small green bell pepper, diced
1 small onion, diced
1 tablespoon minced garlic
1 (15 ounce) can corned beef hash
1 (4 ounce) can sliced mushrooms, drained
salt and ground black pepper to taste
4 large eggs, beaten
¼ cup milk
¾ cup shredded Italian cheese blend

Steps:

  • Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
  • Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
  • Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
  • Stir in cheese and serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 17.9 g, Cholesterol 248.4 mg, Fat 26.9 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 12.4 g, Sodium 1156.8 mg, Sugar 2.9 g

CORNED BEEF HASH RUSTIC PIE



Corned Beef Hash Rustic Pie image

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

1-3/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup plus 2 tablespoons cold unsalted butter, cubed
2 to 4 tablespoons cold lager beer or beef broth
POTATOES:
2 medium red potatoes, cut into 1/4-in. cubes
1/2 teaspoon kosher salt
3 green onions, chopped
2 tablespoons unsalted butter, cubed
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon pepper
RUSTIC PIE:
1/2 pound thinly sliced deli corned beef
1/4 pound sliced provolone cheese
1 tablespoon cold whole milk or heavy whipping cream

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.

CHEESY HASH-SPINACH PIE



Cheesy Hash-Spinach Pie image

Make and share this Cheesy Hash-Spinach Pie recipe from Food.com.

Provided by mommyoffour

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 single crust pie shell
2 (10 ounce) packages frozen chopped spinach
2 beaten eggs
1 (10 3/4 ounce) can condensed cream of muchroom soup
1/4 cup flour
1 tablespoon horseradish
1 teaspoon mustard
1 (15 ounce) can corned beef, hash
1 cup shredded American cheese (4 ounces)
2 tablespoons chopped pimiento

Steps:

  • Prepare pastry shell.
  • Prick bottom and sides well with fork.
  • Bake at 450 for 10 to 12 minutes.
  • Remove from over; reduce oven temperature to 350.
  • Cook spinach according to package directions, except omit salt.
  • Drain well, pressing out excess water.
  • Combine eggs, mushroom soup, flour, horseradish and mustard; stir in drained spinach.
  • Spread hash in baked pie shell; spoon spinach mixture over.
  • Bake, uncovered, at 350 for 45 minutes.
  • Combine cheese and pimiento, sprinkle over pie.
  • Bake 2 to 3 minutes longer.
  • Let stand 5 minutes.

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