1/8 tsp. pepper
2 cans (15 1/2 oz.) corned beef hash
1 1/2 c. grated cheese
1 tbsp. butter
2 tbsp. finely chopped parsley
1 pkg. (8 oz.) refrigerator biscuits

Preheat oven to 375 degrees. Combine hash, pepper, 1 cup cheese, mix well. Spread in bottom of 10x6 inch baking pan sprinkle with 1/4 cup grated cheese. Bake uncovered for 30 minutes increase oven to 475 degrees. Dip tops of biscuits in melted butter, then in parsley and remaining cheese. Arrange biscuits on top of hash. Bake 10 minutes or until brown. Serves 6.