3 c diced leftover corned beef
2 Tbs butter
1 c chopped onion
1/2 green bell pepper, chopped
1/2 tsp thyme
2 Tbs spicy or grainy mustard
16 to 24 ounces hash brown potatoes, thawed
1/2 tsp pepper
1 1/2 c shredded Swiss cheese
Heat oven to 375.
Grease a 9in square dish or 2 1/2-qt casserole.
Melt 1 Tbs butter over med heat,saute onion and pepper and cook, stirring, til tender.
Stir in rest of butter, the thyme, and diced corned beef; sauté for 2 min.Stir in mustard and set aside.
Press potatoes lightly in the baking dish.
Sprinkle w/pepper.
Top potatoes w/1/2 Swiss cheese.
Spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
Bake for 30 to 40 min,til hot and lightly browned.
*NOTE*
This will take a little longer if you prepare this in advance and take it right from the refrigerator.
2 Tbs butter
1 c chopped onion
1/2 green bell pepper, chopped
1/2 tsp thyme
2 Tbs spicy or grainy mustard
16 to 24 ounces hash brown potatoes, thawed
1/2 tsp pepper
1 1/2 c shredded Swiss cheese
Heat oven to 375.
Grease a 9in square dish or 2 1/2-qt casserole.
Melt 1 Tbs butter over med heat,saute onion and pepper and cook, stirring, til tender.
Stir in rest of butter, the thyme, and diced corned beef; sauté for 2 min.Stir in mustard and set aside.
Press potatoes lightly in the baking dish.
Sprinkle w/pepper.
Top potatoes w/1/2 Swiss cheese.
Spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
Bake for 30 to 40 min,til hot and lightly browned.
*NOTE*
This will take a little longer if you prepare this in advance and take it right from the refrigerator.
