Yield: 5 Servings
|1 can||(12-ounce) corned beef|
|1 pack||(12-ounce) frozen shredded hash brown potatoes thawed|
|½ cup||Bread crumbs soft|
|¼ cup||Celery minced|
|¼ cup||Onion minced|
|1 tablespoon||Mustard prepared|
|2 teaspoons||Parsley dried minced|
|⅛ teaspoon||Garlic powder|
|Horseradish Sauce; (see below)|
At least 1 hour or up to 8 hours before serving: Grease a 1½-quart deep baking dish. In a large bowl, break apart the corned beef and potatoes. Stir in crumbs, celery, onion, mustard, parsley, garlic powder and pepper. In a small bowl, beat eggs and milk until blended. Pour over meat mixture and stir to mix well. Spoon into baking dish. If making ahead, cover and refrigerate up to 6 ½ hours, letting stand at room temperature for 30 minutes before baking.
Bake, uncovered, in a preheated 400° oven for 30 to 35 minutes or until a knife inserted in center comes out clean. Cover loosely with foil if getting too brown.
Serve with Horseradish Sauce.
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Mar 08, 1998