Corn Obrien Recipes

Steps:

• Place the bacon in a large, deep skillet, and cook over medium heat, stirring until evenly browned, about 10 minutes.
• Drain the bacon on a paper towel-lined plate, leaving the grease in the skillet.
• Stir the onion and bell pepper into the skillet, and cook until the onion has softened and turned translucent, about 5 minutes.
• Add the corn, pimentos, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes.
• Season with salt and pepper before serving.

Steps:

• Cook bacon until crisp. Set aside.
• Drain corn; mix with salt, pepper and pimentos. Saute peppers and onions in shortening until tender. Add to corn mixture.
• Cook corn mixture over medium heat until hot, stirring constantly.
• Crumble bacon. Add to corn mixture. Mix well.

Steps:

• In a skillet, melt the butter and saute the onion and green pepper for 5 minutes or til soft. Add the can of corned beef hash. Heat, stirring occasionally, until mixture is crisp and brown as desired.
• Sprinkle with the cheddar cheese. Cover the pan and heat until cheese is melted, 3 to 5 minutes.

Steps:

• Place corn in microwave-safe bowl and microwave on defrost 5 minutes; drain.
• Preheat large saute pan 1-2 minutes.
• Place butter in pan, swirl to coat.
• Add onions, green pepper and pimentoes, stirring occasionally 2-3 minutes.
• Add corn, salt and pepper, stirring occasionally, about 5 minutes.
• Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
• Place potatoes in bottom of prepared dish.
• Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter.
• Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.