Directions:
- Tightly pack the hash browns into an oven proof skillet (melted butter already in there) cook over low heat until the bottom is browned Sprinkle with salt & pepper, set aside.
- In another skillet melt the additional 3 tbsp butter (margarine) stir fry the cabbage, onion, carrot, green pepper, Garlic (if using) & jalapeños (if using). Only stir fry until they are just heated throughout and the cabbage is tender (do not over cook- you want them still crispy) approx 5 minutes (more if you like your veggies cooked more). Combine the beaten eggs, soup, mustard, horseradish & mustard.
- Stir in the flour.
- Mix the egg mixture with the veggies.
- Put the corned beef on top of the hash brown crust; pour in the veggie mixture. Bake 45 minutes in a 350°F oven or until set.
- Let stand 10 minutes; cut into wedges & serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.57 Kcal (681 kJ) | ||
| Calories from fat | 103.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 65.91mg | 22% | |
| Sodium | 251.86mg | 10% | |
| Potassium | 167mg | 4% | |
| Total Carbs | 11.78g | 4% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 156.91 Kcal (657 kJ) | ||
| Calories from fat | 99.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.09g | 18% | |
|---|---|---|---|
| Cholesterol | 63.62mg | 22% | |
| Sodium | 243.09mg | 10% | |
| Potassium | 161.19mg | 4% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 22.7mg | 39% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 47.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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