Recipe for corned beef and potato pie can anyone please help?

Answer 1

Corned Beef Hash Pie

1 Pillsbury refrigerated pie crust from 15 oz. pkg. softened as directed on package
3 eggs
1/4 cup mayonnaise
1/2 tsp. salt
1/2 ts. pepper
5 cups frozen potatoes obrien with onion and peppers - 24 oz. package thawed
1 - 12 oz. corned beef crumbled

Oven rack at lowest position in oven - heat oven to 425
Place pie crust on 9-in. glass pie pan and bake crust on lowest oven rack at 425 for 5 minutes.Meanwhile, beat eggs in large bowl and add mayo, salt, & pepper, blend well.
Add potatoes & corned beef, mix well.Remove partially baked crust from oven, reduce oven temp. to 375.
Spoon potato mixture into partially baked crust. Return pie to lowest oven rack and bake at 375 for 25 minutes.Cover top of pie with foil to prevent excessive browning.
Bake an additional 20 to 30 minutes or until potatoes are tender and crust is deep golden brown.

Answer 2

Corned Beef :

INGREDIENTS:
4 quarts water
1 cup salt
1 teaspoon saltpeter (see note 1 below)
2 beef briskets, about 4 pounds each (see note 2 below)
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves
PREPARATION:
Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container.
Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef.
BRISKET:
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.
Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckel).

Answer 3

8 oz. egg noodles
2 Tbsp. olive oil
4 medium potatoes, cut into chunks
1 onion, chopped
5 cups shredded cabbage
2 cups cooked corned beef, cubed
1 cup beef broth
3 Tbsp. butter
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
PREPARATION:
Cook noodles as directed on package and drain. Toss with oil and set aside.
Meanwhile, in large skillet, cook potatoes and onion in butter until potatoes are browned, about 10-15 minutes, stirring occasionally.

Add cabbage, corned beef, broth and thyme; cover and bring to a boil. Reduce heat and simmer until tender, stirring occasionally, about 10-15 minutes. Add noodles; mix well, and serve. 6-8 servings