Ingredients:
1 -2 tablespoon olive oil
1/2 medium green bell peppers, chopped
1/2 medium yellow onions, chopped
1 (15 ounce) cans corn beef hash or 1 (15 ounce) cans roast beef hash
1 1/2 cups low-fat cheddar cheese, shredded
1 1/3 cups instant mashed potatoes
Directions:
Preheat oven to 350 F.
Melt butter (or margarine) in a skillet –.
Add green pepper and onion and saute until tender. Turn off the burner –.
Crumble the corned beef hash into the same skillet (with a fork) and stir until the onion, pepper and hash are well blended –.
Stir in 1 cup of the cheddar cheese and then spoon into an 8″ oven proof casserole dish –.
Prepare the instant mashed potatoes per pkg. directions and swirl atop the hash mixture –.
Sprinkle the remaining 1/3 cup cheddar cheese over all and bake in the preheated 350 F oven for 30 minute.
Variations: use a different cheese such as monterey jack; use real mashed potato instead of the instant (as long as you don’t mind the added prep time).
Servings: 4
Time preparation: 10 min.
Time total: 40 min.