Kicked-Up Corned Beef Hash
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Russet Potatoes (diced small)2 tbsps
Butter1 large
Onion (diced small)2 tbsps
Garlic (minced)1360 g
Corned Beef (diced small)1 tbsp
Prepared Horseradish2 tsps
Chicken Bouillon2 tbsps
Chives (chopped)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
3
Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm
4
Drain the potatoes in colander and set aside
5
Heat a 10-inch skillet, over medium-high
6
Add the butter and allow it to brown for 1 minute
7
Stir in the onions, garlic and jalapenos and cook for 5 minutes
8
Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese
9
Mix well, then remove from the heat
10
Spoon the hash into 6 (6-ounce) ramekins
11
Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes
12
Remove from the oven and serve hot