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Recipe Summary

prep:
10 mins
cook:
14 mins
Servings:
4
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Ingredients

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Directions

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  • Heat vegetable oil in large nonstick skillet over medium heat. Add potatoes and cabbage; spread into an even layer. Cook 5 minutes. Stir well; spread evenly again. Cook 2 minutes longer. Remove from heat. With pancake turner, gently scrape loose from bottom of skillet. Stir in corned beef and cheese.

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  • Beat eggs, milk, ketchup, salt and pepper in bowl. Pour over potatoes. Cover; cook over medium-low heat 7 minutes or until egg mixture is set.

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  • Loosen around bottom and sides with pancake turner. Invert onto serving plate. Serve.

Nutrition Facts

440 calories; total fat 22g; cholesterol 267mg; sodium 803mg; carbohydrates 23g; protein 29g.

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