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
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.
Cook's Note:
Option: Crack an egg onto the hash before baking.
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By ddbryant
Rohnert Park, CA
on April 08, 2013
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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!
By Chef #1228643
Manteca, CA
on March 19, 2013
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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
By morejoy123
New Jersey
on March 08, 2013
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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!
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