Mother Gahagans Canned Corned Beef Hash Pie Recipes

Steps:

• Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch pie plate with 1 tablespoon butter.
• Combine corned beef hash and 1 egg in a medium bowl. Mix together and pour into the prepared pie plate. Press mixture around the edges as you would do for a crust.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, melt remaining butter in a skillet over medium heat. Add onion and saute until soft, about 5 minutes.
• Remove corned beef crust from the oven and spread onions over top. Layer with 1/4 cup Cheddar cheese and the mixed vegetables.
• Combine evaporated milk, remaining egg, flour, mustard, garlic powder, and pepper in a small bowl. Pour over the mixed vegetables. Sprinkle with remaining Cheddar cheese.
• Return to the oven and bake until set, 30 to 40 minutes.

Steps:

• For the English muffins: Whisk together the flour and instant yeast in a large bowl.
• In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
• Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
• Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
• Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
• Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
• For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
• For the poached eggs: Preheat the oven to 350 degrees F.
• Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
• To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.

Steps:

• Heat oven to 425'.
• Place pie crust in oven on the lowest rack; bake 7 minutes. Remove from oven. Reduce temperature to 375'.
• In a large bowl beat the eggs, add mayonnnaise, salt and pepper, blend well. Add the potatoes and corned beef to egg mixture, mix well.
• Spoon potato mixture into partially baked crust. Cover the crust with a pie crust shield or aluminum foil strips.
• Place pie on the lowest rack in the oven. Bake 55 minutes or until potatoes are tender.
• Turn off oven, remove pie from oven.
• Sprinkle with 1 cup of shredded cheddar.
• Place back in oven for 5 minutes, or until cheese is melted. Remove from oven and let set a few minutes before slicing.

Steps:

• Preheat oven to 375 degrees. Coat a 9 inch pie pan with butter. Mix hash and 1 beaten egg together. Press into prepared pie pan to form crust. Bake at 375 for 10 minutes. Saute onions in 3 tablespoons of butter. Layer cheese, onions and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.

Steps:

• In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink; drain. Remove from heat; stir in remaining ingredients. , Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 45-50 minutes or until bubbly.