Place pie crust in oven on the lowest rack; bake 7 minutes. Remove from oven.

Reduce temperature to 375°F.

In a large bowl beat the eggs, add mayonnaise, garlic powder, salt and pepper, blend well. Add the thawed, crumbled potatoes, crumbled corned beef hash, diced onions and diced bell peppers to egg mixture, mix well.

Spoon potato mixture into partially baked crust. Level off mixture in pie crust. Cover the edge of the crust with a pie crust shield or aluminum foil strips.

Place pie on the lowest rack in the oven. Bake at 375°F for 55 minutes or until potatoes, onions and bell peppers are tender.

Turn off oven, remove pie from oven.

Sprinkle with 1 cup of shredded cheddar.

Place back in oven for 5 minutes, or until cheese is melted. Remove from oven and let set a few minutes before slicing.

Submitted by: Rusty Barton