Hash Browns Cabbage N Corned Beef Pie
Say hello to comfort food perfection with this Hash Browns Cabbage N Corned Beef Pie, a savory ensemble of crispy hash brown crust, tender shredded cabbage, and hearty corned beef. Perfect for breakfast, brunch, or dinner, this recipe layers sautéed cabbage, onions, and garlic with rich and flavorful corned beef, all nestled under a golden, cheesy topping. A smooth blend of eggs and heavy cream ties the filling together, creating a custard-like texture that will have you coming back for seconds. With only 15 minutes of prep time and its delightful mix of textures and flavors, this pie is as easy to make as it is satisfying. Whether you're repurposing leftover corned beef or indulging in a comforting bake, this dish is sure to impress. Don't forget the optional parsley garnish for a burst of freshness! Perfect for family meals or gatherings, this Hash Browns Cabbage N Corned Beef Pie is a rustic centerpiece worth savoring.
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Recipe Information
Ingredients
- 3 cups Frozen hash browns
- 2 tablespoons Butter
- 3 cups Green cabbage, shredded
- 2 cups Corned beef, cooked and shredded
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 0.5 cups Heavy cream
- 1 cup Shredded cheddar cheese
- 1 tablespoon Parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
Press the frozen hash browns into the bottom and up the sides of the pie dish to form a crust. Pat firmly to ensure it's even.
Melt 1 tablespoon of butter in a skillet over medium heat. Sauté the shredded cabbage until wilted, about 5 minutes, then transfer to a bowl.
Add the remaining 1 tablespoon of butter to the skillet. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Stir the cooked onion and garlic into the bowl with the cabbage, and add the corned beef. Season with salt and black pepper. Mix everything until well combined.
In a small bowl, whisk together the eggs and heavy cream.
Layer the cabbage and corned beef mixture evenly over the hash brown crust in the pie dish.
Pour the egg and cream mixture over the filling, ensuring it is distributed evenly.
Sprinkle the shredded cheddar cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Let the pie cool for 5-10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 289 mg | 22% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
