1 large Green pepper, chopped
1 medium Onion, chopped
2 tbsp Butter or margarine
3/4 cup Sour cream
1 tsp Dry mustard
1 dash Cayenne pepper
1/8 tsp Black pepper
2 can (16 oz) corned beef hash
1 dash Salt
4 large Eggs, hard-boiled, sliced
Minced parsley, for garnish
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Melt butter in a small skillet. Add green pepper and onion; saute until limp but not brown. In a small bowl, combine sour cream, mustard, cayenne and black pepper. Add onion and green pepper. Mix well. In a medium bowl, combine hash and sour cream mixture. Blend thoroughly. Add salt if desired. Transfer mixture to a large shallow baking dish. Bake at 400° F for 25 minutes, or until bubbly and lightly browned. Arrange egg slices on top; sprinkle with parsley.
Recipe by: Prodigy Food & Wine Board
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 3, 1998
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