Corned Beef and Cabbage Hash with Eggs

This is a savory good way to use up those St Patrick's Day leftovers. I don't know why I never  thought of it before!
Ingredients:

Leftover corned beef- about 3/4 - 1 cup, chopped
2 slices bacon, chopped
1/2 cup leftover chopped cooked cabbage
2 scallions, green and white parts, chopped fine
leftover cooked potatoes, cubed, 3/4 - 1 cup
4 eggs
2 tbsp butter


In an oven-proof skillet heat the butter until melted and add the bacon and corned beef. Cook until bacon is crisp, then add the potatoes and stir gently. Cook a few min and add the scallions and cabbage. After a few minutes carefully crack each of the eggs. Bake in a preheated 350 degree oven for about 10 min until eggs are set. If you want them runny, take out now. If you like them cooked through, wait another 1-2 min. Salt and pepper the eggs and serve.

Quiche Lorraine Casserole

Ingredients:

1 Tbsp	Butter
1	Onion, diced
10	Eggs, whisked together
½ tsp	Salt
½ tsp	Pepper
1 cup	Half & Half or Light Cream
2 Tbsp	Flour
2½ cups	Shredded Swiss Cheese
3 cups	Shredded Potatoes, about 4 medium
6 slices	Cooked Bacon, diced

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Directions:

Melt the butter in a skillet and cook onions until soft- 3-4 minutes. Cool and set aside. Whisk together eggs, salt, pepper, half and half (or cream) and mix in flour. Add 2 cups of the shredded Swiss. Add onions, potatoes and stir in bacon. Grease a large round casserole with butter and add the egg mixture.
Bake uncovered in a preheated 375 degree oven for 45 minutes, then add the half cup of Swiss to the top. Bake an additional 15-20 minutes or until cheese is bubbly. Remove and let set for 5 minutes before serving.