This versatile dish is good served for breakfast (with hot rolls and fruit), lunch (with a salad), or supper (with a vegetable). We didn't think one can of hash could provide six servings. In this recipe, it does!
1 15-ounce can corned beef hash
1 cup shredded cheese
1 tablespoon flour
1/4 teaspoon each of salt and pepper
pinch each of nutmeg and dry mustard
2 eggs, beaten
1-1/4 cups milk
Crumble hash in casserole or 9"x9" pan and sprinkle with cheese.
Mix remaining ingredients and pour over. Bake 35 minutes at 350 degrees F., or until custard is set. Partially cool.