|
Mix
potatoes and corned beef
together. Brown the onion
and green pepper in butter and
cook slowly until onion is
transparent, stirring
frequently. Stir into
potato-corned beef mixture with
a fork, and add milk and
seasonings. Spoon into
greased casserole.
Slice
tomatoes into one-half inch
slices, spread one side with
prepared mustard, and arrange on
top of hash, mustard side down.
Cover with buttered crumbs and a
little garlic salt, if desired.
Bake for 30 to 35 minutes, or
until crumbs are a golden brown,
in a moderate oven. |
