Hash Browns, Cabbage 'n Corned Beef Pie Recipe

Name: Hash Browns, Cabbage 'n Corned Beef Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, melted in an oven proof dish (margarine); 1 (12 ounce) package frozen hash browns, thawed (shredded kind); salt and pepper; 3 cups green cabbage, finely shredded; ½ cup onion, chopped; ½ cup carrot, shredded; ½ cup green pepper, 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; ⅓ cup flour; 1 (10 ounce) can cream of onion soup; 1 tablespoon horseradish; 1 tablespoon Dijon mustard; 1 (12 ounce) can corned beef, chopped

Servings: persons

3 tablespoons butter, melted in an oven proof dish (margarine)
1 (12 ounce) package frozen hash browns, thawed (shredded kind)
salt and pepper
3 cups green cabbage, finely shredded
½ cup onion, chopped
½ cup carrot, shredded
½ cup green pepper, 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
⅓ cup flour
1 (10 ounce) can cream of onion soup
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 (12 ounce) can corned beef, chopped

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) & jalapenos (if using).
3
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).
4
Combine the beaten eggs, soup, mustard, horseradish & mustard.
5
Stir in the flour.
6
Mix the egg mixture with the veggies.
7
Put the corned beef on top of the hash brown crust; pour in the veggie mixture.
8
Bake 45 minutes in a 350F oven or until set.
9
Let stand 10 minutes; cut into wedges & serve.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, melted in an oven proof dish (margarine), 1 (12 ounce) package frozen hash browns, thawed (shredded kind), salt and pepper, 3 cups green cabbage, finely shredded, and more.

Yes, Hash Browns, Cabbage 'n Corned Beef Pie falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hash Browns, Cabbage 'n Corned Beef Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions