Ingredients:
3 tablespoons butter, melted in an oven proof dish ( margarine)
1 (12 ounce) packages frozen hash browns, thawed ( shredded kind)
salt and pepper
3 cups green cabbage, finely shredded
1/2 cup onions, chopped
1/2 cup carrots, shredded
1/2 cup green peppers, chopped
2 garlic cloves, chopped (optional)
2 jalapeno peppers, finely chopped (optional)
3 tablespoons butter ( margarine, in addition to the original amount)
2 eggs, beaten
1/3 cup flour
1 (10 ounce) cans cream of onion soup
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 (12 ounce) cans corned beef, chopped
Directions:
Tightly pack the hash browns into an oven proof skillet (melted butter already in there) cook over low heat until the bottom is browned Sprinkle with salt & pepper, set aside.
In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapenos (if using). Only stir fry until they are just heated throughout and the cabbage is tender (do not over cook- you want them still crispy) approx 5 minutes (more if you like your veggies cooked more). Combine the beaten eggs, soup, mustard, horseradish & mustard.
Stir in the flour.
Mix the egg mixture with the veggies.
Put the corned beef on top of the hash brown crust; pour in the veggie mixture. Bake 45 minutes in a 350 F oven or until set.
Let stand 10 minutes; cut into wedges & serve.
Servings: 5-8
Time preparation: 20 min.
Time total: 80 min.