Kicked-Up Corned Beef Hash

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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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


  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.

Cook’s Note

Option: Crack an egg onto the hash before baking.

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