Hash Browns, Cabbage 'n Corned Beef Pie

“This is such a versatile dish - great for Brunch, Lunch or Dinner. I like to top it off with grated cheddar or parmesan cheese . You may also try buttered crumbs on top or plain the way this recipe reads. Garlic & jalapeños are optional I like a bit of zip. This could be vegetarian if you leave out the corned beef. I think of this as a base recipe that you can play with and use up a lot of left overs. Put it together early in the day and just pop it in the oven 55 minutes before serving”
1hr 20mins

Ingredients Nutrition


  1. 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.
  2. In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapeños (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.
  3. Stir in the flour.
  4. Mix the egg mixture with the veggies.
  5. 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.
  6. Let stand 10 minutes; cut into wedges & serve.

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