Kicked-Up Corned Beef Hash

Total Time:
55 min
15 min
40 min

6 servings

  • 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

Preheat the oven to 400 degrees F.

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.

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.

Option: Crack an egg onto the hash before baking.

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    27 Reviews
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    WOW!!! For those who don't care for corned beef, try using smoked turkey breast or baked ham from the deli - delicious! Especially with the Swiss cheese!
    Forgot my password so now I have to remember what I just wrote. 
    I just finished dicing the corned beef , onions, and garlic. 
    The potatoes are roasting because I am too lazy to peel today. 
    Based on the ingredients, it has to be good and Aaron's recipes have not let me down yet. 
    We all are a little guilty for making our own version and made a few changes myself. 
    I did not have chicken bouillon so I am using beef concentrate and it is the best beef base made by "Better than Bouillon". 
    Hubby loves cheese, but not Swiss. So no cheese, no chives. 
    However, it has to be good because Big Daddy is the MAN. After my hubby that is. 
    Cannot wait to construct this meal.
    So tasty and so easy to prepare. I used red potatoes instead of russet, and spring onion instead of chives, because that's what I always have on hand. I also only had about 1/2 the amount of corned beef, so there were more potatoes than beef, but it was still wonderful. I poached an egg and put it on top after I cooked in the ramekins. These would be nice for Christmas morning, because you can make them a day or two ahead of time and just warm them in the oven. Will definitely make again!
    I made this last year for Hubby, thought I was not a hash fan but big daddy changed my mind. Can not wait to make again this weekend when the kids are over for brunch.....thanks so much
    Delicious! I poached an egg and put on top and served with a biscuit and mimosas for brunch. It was a hit and the leftovers were terrific. THANK YOU--BIG DADDY!
    I had some short ribs from Tylers recipe and I used in this recipe for the beef. Wow. I cut my potatoes too large (my fault and though they were cooked, they did not crisp. I did not have a jalapeno so I used cayanne peper when cooking the onion and i also added a green pepper I had on hand to the onion sautee. This is a great recipe Big D!
    Big Daddy You Rocked This Recipe!!! Thanks and many blessings from our family to yours.
    I loved this. Even though I made a lot of substitutions, I think I kept the soul of the recipe and it was goooood. I used local, tiny red potatoes which I halved, rather than russets - and don't overcook the potatoes. I can't eat dairy, so no cheese. Green onions rather than scallions, and added a chopped red pepper which added welcome color. Re other reviews, must have had a weak jalapeno, as I used half a one and it delivered a punch. And the whole reason I found the recipe was looking for something to do with leftover prime rib, so used that instead of corned beef. Made half a recipe. Cooked in a glass baking dish to brown, rather than ramekins. Yum!
    YES YES YES I knew when I saw him prepare this one I would love it as all the rest of his dishes!!!!
     Winner in my book!
    This recipe was awesome my husband and I love corned beef and this was a great recipe. It was very flavorful and we just enjoyed it.
    Delicious recipe! We loved the variety of colors in the dish and the overall taste. Although I could smell the spice when it was cooking, I didn't taste it as much...maybe the jalapenos I bought were weak or the horseradish brand a dud? Next time, I'll need to make sure there is more kick as that would add some more fun to the flavor.  
    We liked it so much that my boyfriend and I plan to make this dish at the next family event.
    Great! We both really enjoyed it. I don't know if it's the jalapenos we get up here in Alaska or what but they don't seem to have any oomph. I'll taste it next time.The first time I've tried your recipes Aaron, I will be back. Thanks.
    I follwed the recipe, only added diced green bell pepper and 1.5c of swiss cheese. The dish is out of sight. I served it with two slices of toast topped with apple butter. I usally add hot sauce to hash browns but there was no need for anything. I love your recipes but I am not going to get fat from trying your great dishes.
    Great dish Big Daddy! It has so many layers of flavor. I did not have a jalapeno so I used a peperoncini instead. I started to use a chipolte but backed away. Wish I had seen rollersk8 review earlier. Had no horseradish so used Kraft Horseradish Dijon Mayo. Thanks for this dish. It is truly a keeper.
    Bangin Brunch? Bangin Joke!!!!!!
    so good! I used a frozen bag of diced hash browns I had in the freezer (great shortcut), and I also put a chipolte pepper and a little of the adobo sauce in it, and I didn't have any swiss cheese so I used shredded pepper jack. I kicked it up a notch
    this is a "keeper" in my kitchen, and I AM fussy about keeping good, tasty and "easy to prepare" recipes. HowEVER, trying to retrieve this recipe was certainly NOT easy. In the 3x5 format card, 2 of the ingredients and the Cook's Note are missing. I am finding this aggravation in most all the the recipes posted on Food Network channel. Does anyone else have this problem? My recipe file is extensive and I don't want to change format sizes. Does anyone ever edit these cards before they're posted on this network? A very frustrated grannymandy
    This is seriously not the hash from the can Mom made when I was young. I added one more potato and omitted the chicken boullion. I used a horseradish spread insted if the stronger stuff in the jar. Couldn't find chives either, so no chives. The flavor was out of this world and we were shocked at how much we loved it. I'd double up the ingredients mext time and what a great dish for a pot luck. The ramekins are cute but a baking dish is just as good. I also sprinkled more grated swiss on top when it came out of the oven. My potatoes mushed up a bit, make sure you do cook them as the directions indicate. All in all, a gret dish . . .finally!!!
    Made this after watching Aaron make it on the show. Looked fantastic and tasted just as good. My husband hates corned beef hash but loved this. This is a keeper...
    Okay, i made this after seeing it on TV and it was sooooooo good. I dont even like corn beef and hash. My husband usually buys the jars that smell like catfood and he is the only one who eats it. Well..........after making this i am a corn beef and hash fan for sure. I did not add the chicken boullion and used red potatoes with skins still on. it was delicious. I am making it again tommorrow!!
    Ok, so I had to double almost triple the recipe to feed my audience of 7 (children included), but the leftovers gave us a chance to enjoy the dish all over again for breakfast the next morning. I made some modifications, I cut back on the jalapeno, because of the children, and replaced the horseradish with spicy brown mustard. I will definitely be making this dish very often.
    This looked great on the show and I had to try it. I usually look at a recipe as a suggestion for my addition and this was no exception. I added a red bell pepper and finely diced mushrooms. I left out the horseradish, since it's not a favorite of my wife and followed the recipe the rest of the way. Delicious! This is hash, so you can be creative in what you add. The flavors came together great.
    I made this for my husband. He asked for more potatoes and less meat so I used 8 small to medium sized red potatoes and 1/2 pound of corned beef. I used the whole jalapeno. Otherwise, I made it just like the recipe said and he loved it.
    This recipe was good. It was really simple to make, and was one of the few I found that took less time than it said on the recipe!
     I will definitely make it again with the following changes: reduce the horseradish (it was the dominant flavor in the dish, and it really drowned out the taste of the corned beef rather than enhancing it), increase the salt (the potatoes really needed more salt).
     Also, I will probably double the recipe, because it made a lot less than I was expecting. My family of 4 finished it quickly and wanted more.
    I went out and immediately purchased corn beef and swiss cheese to try this recipe. I can see the construction of the dish and determine if it is something I want to try. This is a dish I am most anxious to try this, I called my sister and told her about it. I truly believe this is a five-star dish.
     CAN'T WAIT ! ! !
    Can't wait to try it, though must tell you, I'm one to vary recipe's specific to my own taste but I had a chance to look at you prepare this recipe. There is no question the things you put together 'Marry' beauuutifully. Can't wait to prepare this for friends and family. Actually, will be going to my Son's for the weekend and going to try it on he and the Girlfriend. He doesn't eat red meat, so will consider either Salmon or Tilapia, which he likes a whole lot. Basa (a white fish) would also be good...or catfish (smaller REAL) nuggets.
     Enjoyed your show today! Bloody Mary's sounded ON POINT as well!
     Keep up the good work!
     Melody McGriff
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