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Corned Beef Hash Crustless Quiche Recipe

Recipe by: Laura

"I made this recipe from corned beef left over from St. Patrick's Day. I have also used this recipe to make egg muffins using leftover mashed potatoes as the crust."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook40 m
Ready In1 h 5 m

1Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray.
2Whisk eggs and milk together in a bowl. Season with black pepper and dill.
3Place potato nuggets in a large skillet over medium heat; cook and stir until almost thawed, about 5 minutes. Add corned beef and onion; cook and stir until onions are translucent, about 5 minutes. Remove from heat and cool briefly, about 5 minutes.
4Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.
5Bake in the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.

Footnotes

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients

4 servings
258 cals

cooking spray
6 eggs
1/4 cup milk
freshly ground black pepper to taste
2 pinches dried dill weed
11 frozen bite-size seasoned potato nuggets (such as Crispy Crowns®), or to taste
1/2 cup chopped cooked corned beef
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese

Nutrition

Amount per serving ( 5 total)

Calories:

258

13%
Fat:

16.8

26%
Carbs:

9.1

3%
Protein:

18.9

38%
Cholesterol:

309

103%

Based on a 2,000 calorie diet

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