ENGLISH CORNED BEEF HASH

1 DESERT SPOON VEGETABLE OIL
1 LARGE FINELY CHOPPED ONION
2 CANS CORNED BEEF
4 LARGE POTATOES (COOKED AND MASHED WITH BUTTER AND MILK)
SALT
PEPPER
WORCESTER SAUCE
1 CUP GRATED CHEDDAR CHEESE

Fry the onion in the oil until brown.
Chop the corned beef into cubes and add to the pan.
Add Worcester Sauce, salt and pepper to taste and fry on a low heat for 10 minutes.
Drain off any excess fat, add the mashed potato and mix well.
Transfer the mix to a large casserole dish and sprinkle the grated cheese on top.
Place the casserole dish in a medium oven for 30 minutes until cheese turns brown.

CORNED BEEF HASH CASSEROLE

4 LARGE BOILED POTATOES
2 CANS CORNED BEEF
1 MEDIUM ONION FINELY CHOPPED
2 TEASPOONS CELERY SALT
PEPPER
1 CUP GRATED CHEDDAR CHEESE
1 CAN CELERY SOUP
HALF CUP EVAPORATED MILK

Lightly butter a casserole dish.
Add 1 chopped potato and one third of the onion and one third of the corned beef.
Sprinkle with celery salt and pepper.
Repeat two more times.
Mash the last potato and spread over the top.
Sprinkle the cheese and another pinch of celery salt and pepper.
Mix together the cream of celery soup and evaporated milk.
Pour over the Potato.
Cover and cook on low for for 7 hours.

CORNED BEEF BRUNCH CASSEROLE

10 SLICES RYE BREAD
2 12OZ CANS CORNED BEEF
2 CUPS GRATED SWISS CHEESE (8 OUNCES)
6 EGGS LIGHTLY BEATEN
3 CUPS OF MILK
HALF TEASPOON GROUND BLACK PEPPER

Cut rye bread into half inch cubes.
Grease a 13 x 9 x 2 inch baking dish
Arrange the bread cubes over the bottom of the dish.
Chop the corned beef into small cubes and layer over the bread and sprinkle with cheese.
Beat eggs, milk and pepper together in a bowl until well blended and pour over the cheese.
Cover the baking dish with foil and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees.
Bake covered for 45 minutes, then uncover and bake for a further 8-10 minutes until the top goes brown.