Cheddar Shortcakes with Corned Beef Hash Recipe

Name: Cheddar Shortcakes with Corned Beef Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 3/4 cup water; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 3 tablespoons cold unsalted butter, cut into bits; 6 oz sharp Cheddar, coarsely grated (1 1/2 cups); 2 lb yellow-fleshed potatoes such as Yukon Gold; 2 onions, coarsely chopped; 3/4 stick (6 tablespoons) unsalted butter; 2 red bell peppers, coarsely chopped; 1 lb (1/8-inch-thick) slices cooked corned beef, cut crosswise into 1/8-inch-wide strips; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup minced fresh flat-leaf parsley; Accompaniment:tomatillo salsa

Servings: persons

1 cup sour cream
3/4 cup water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3 tablespoons cold unsalted butter, cut into bits
6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
2 lb yellow-fleshed potatoes such as Yukon Gold
2 onions, coarsely chopped
3/4 stick (6 tablespoons) unsalted butter
2 red bell peppers, coarsely chopped
1 lb (1/8-inch-thick) slices cooked corned beef, cut crosswise into 1/8-inch-wide strips
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup minced fresh flat-leaf parsley
Accompaniment:tomatillo salsa

1
Preheat oven to 425F.
2
Stir together sour cream and water until smooth.
3
Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps.
4
Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined.
5
Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes.
6
Transfer biscuits to a rack to cool slightly.
7
Peel potatoes and cut into 1/3-inch dice.
8
Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.
9
While potatoes are boiling, cook onions in butter in a deep 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened and beginning to brown, about 5 minutes.
10
Add bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
11
Add corned beef, potatoes, salt, and pepper and cook over high heat, stirring occasionally, until hash is browned and crisp, about 15 minutes.
12
Stir in parsley.
13
Split biscuits and spoon hash and salsa onto bottom halves.
14
Put tops on biscuits.

1348

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup sour cream, 3/4 cup water, 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Cheddar Shortcakes with Corned Beef Hash falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Shortcakes with Corned Beef Hash

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