Kicked-Up Corned Beef Hash (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 large russet potatoes, diced small |
2 tablespoons butter |
1 large onion, diced small |
2 tablespoons minced garlic |
1 jalapeno, minced |
3/4 pound corned beef, diced small |
1 tablespoon prepared horseradish |
2 teaspoons chicken bouillon |
2 tablespoons chopped chives |
1 cup, finely grated swiss cheese |
kosher salt and freshly cracked black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
3. Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.
4. Option: Crack an egg onto the hash before baking.
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