3 tbsp. butter
2 cans (15 oz. each) corn beef hash
3 eggs
1/2 c. chopped onion
1 c. grated cheese (Cheddar or Monterey Jack)
1 can (16 oz.) Veg-All mixed vegetables, drained
1/4 c. evaporated milk
1 tbsp. flour
1/2 tsp. dry mustard
Dash garlic powder
Dash of white pepper

Coat a 9 inch pie plate with butter. Mix hash and 1 beaten egg. Press into plate to form crust. Bake at 375 degrees for 10 minutes.

Saute onions in 3 tbsp. butter. Layer cheese, sauteed onions and Veg-All in crust.

Beat together remaining eggs, milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.