Breakfast pot pie

A great dish for corned beef hash lovers

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Servings 4

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Member Reviews ( 1 )

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Member Recipe By lene2378

ingredients 7
Prep Time 25 min
Total Time 45 min

Ingredients

1: package cresent rolls

: 4 to 5 eggs

1: can of corned beef hash

: Cheese

: Onion

: Tomatoe

: Beef sausage

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Directions

1 Make corned beef hash as directed, while browning chop up some onion and tomatoe to your liking
2 Make scrambled eggs as usual, season to taste. I like to add crushed red peppers for a little kick. Set eggs aside.
3 Cut beef sausage into pieces and brown. I use half of the Hilshire Farms 1 pound link
4 Unroll cresent rolls and separate the roll so that you have 2 pieces with 4 triangles.
5 Using a round glass baking dish, layer the bottom with 4 triangles going in oposite directions
6 triangles should lay wide piece to pointed piece and curl up the sides of the dish
7 stretch the pieces out a little and pinch pieces together to make solid piece, will have small gaps
8 spread half of the corned beef hash over the dough followed by scrambled eggs
9 top eggs with tomatoe and onion. Add the rest of the corned beef hash then top with sausage
10 Cover the suause with cheese of your choice
11 use the remaining trianlges of dough to cover the dish

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Review & Comments

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lene2378

report Posted Mar. 24, 2012 4:18 PM

Adjust cooking time a little longer if using a dark color glass dish. My dish is brown and though the edges and top were golden brown, the bottom was still a little doughy.