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Corned Beef Hash Crustless Quiche


"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."
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1 h 5 m servings 258 cals
Original recipe yields 4 servings (1 8-inch quiche)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray.
  2. Whisk eggs and milk together in a bowl. Season with black pepper and dill.
  3. Place 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.
  4. Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.
  5. Bake in the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.


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

Nutrition Facts

Per Serving: 258 calories; 16.8 g fat; 9.1 g carbohydrates; 18.9 g protein; 309 mg cholesterol; 548 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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A great way to reinvent leftover corned beef into a tasty breakfast. It was a thin quiche, I think it would be better baked in 3 or 4 small ramekins. I baked this in the Panasonic Induction O...