Kicked-Up Corned Beef Hash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 319
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 61
- Sodium
- 883
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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.