Recipe courtesy of Aaron McCargo Jr.

Kicked-Up Corned Beef Hash

Name: Kicked-Up Corned Beef Hash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 55 min

Prep: 15 min
Cook: 40 min

Yield: 6 servings

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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

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.