Corned beef hash pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Top and bottom pie crust | |
| 6 | mediums | Or large potatoes |
| 1 | small | Onion |
| ½ | teaspoon | Salt |
| ⅓ | cup | Hot milk |
| 3 | tablespoons | Butter |
| 8 | ounces | Corned beef hash |
| 1 | dash | Pepper |
Directions
Wash, pare, dice, and drop potatoes in cold water to keep white. Add salt, diced onions, and add to the prepared potatoes. Cook potatoes and onion in boiling water 20-30 minutes. Drain water and continue with recipe. Add milk, butter, corned beef, and pepper. Mash and beat until creamy with an electric mixer. Have prepared 2 crust pie. Put bottom crust into pie pan. Fill pie pan with mashed potato mixture.
Cover with top crust, seal, flute and slit. Bake at 425 degrees for 30-35 minutes. ALTERNATIVES: A can of drained corn can be put over the potato mixture before the top crust is put on. The pie can be served with gravy and a vegetable.
Posted from the Echo's Library 03/14/95 by Frank Skelly Submitted By FRANK SKELLY On 03-25-95
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