Corned Beef Hash Breakfast Pie
9-inch deep dish pie shell, single crust, partially baked (see below)
3 large eggs
1/3 cup mayonnaise
1/4 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/8 teaspoon ground black pepper
1/3 cup diced bell peppers
1/4 cup diced fresh onions or dehydrated onions
4 cups frozen hash browns or tater tots, etc (thawed, crumbled)
1 (15 ounce) can corned beef hash, crumbled
1 cup shredded cheddar cheese
Heat oven to 425 degrees F.
Place pie crust in oven on the lowest rack; bake 7 minutes. Remove from oven.
Reduce temperature to 375 degrees F.
In a large bowl beat the eggs, add mayonnnaise, garlic powder, salt and pepper, blend well. Add the thawed, crumbled potatoes, crumbled corned beef hash, diced onions and diced bell peppers to egg mixture, mix well.
Spoon potato mixture into partially baked crust. Level off mixture in pie crust. Cover the edge of the crust with a pie crust shield or aluminum foil strips.
Place pie on the lowest rack in the oven. Bake 55 minutes at 375 degrees F or until potatoes, onions and bell peppers 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. Ketchup on the side works well with this.
Easy Wesson Oil Pie Crust
2 cups sifted all-purpose flour
1 1/2 teaspoon salt
1/2 cup Wesson oil (canola oil, corn oil, any neutral oil is ok)
1/4 cup cold whole milk
Sift dry ingredients into bowl. Pour oil and milk into one measuring cup, but do not stir. Dump into flour mixture;
mix with fork until cleans side of bowl.
Form into ball; divide and roll between two pieces of wax paper.
Or just place all of dough ball in 9-inch, deep dish pie plate and press it into place with your fingers or the
flat bottom of a drinking glass.
Makes enough for pie crust one 9-inch deep dish single crust pie, or one 8-inch two crust pie.