Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | 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 |
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