1 (15 oz.) can corned beef hash
1 sm. head broccoli, blanched or 1 pkg. frozen broccoli spears, thawed
1 c. grated cheddar cheese
3 eggs
1 c. milk
Pinch of salt

Mash hash in a pie plate, pressing firmly against sides to make a shell. Put under preheated broiler until "crust" is lightly browned. Cool slightly. Arrange broccoli florets attractively on the hash crust and sprinkle with cheese.

Beat together the eggs, milk and salt and our over all. Bake at 450 degrees for 15 minutes; lower heat to 350 degrees and continue baking until custard is set and top is golden brown.

One heaping cup of any leftover vegetables may be substituted for broccoli.