My mother passed on her passion for cooking to me, my daughters and my grandchildren. One of my daughters shared this recipe with me after she made it for her first overnight guests after she was married.
- 3 cans (14 ounces each) corned beef hash
- 12 slices (1 ounce each) American cheese
- 12 large eggs
- 1/2 teaspoon pepper
- Spread hash in the bottom of a greased 13x9-in. baking dish. Layer cheese slices over hash. Beat eggs and pepper; pour over top. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.
Originally published as Corny Beef Brunch in Cookin' Up Country Breakfasts Cookbook 1994, p13
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