Peppery Corned Beef Hash Recipe

Name: Peppery Corned Beef Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb potato, peeled and 1/2-inch dice; 2 tablespoons lard (or duckfat or vegetable oil); 1 onion, large dice; 5 garlic cloves, chopped; 1 teaspoon black pepper; 2 teaspoons blackening seasoning; Tabasco sauce; 2 tablespoons beet horseradish sauce; 1 tablespoon Worcestershire sauce; ½ cup dry sherry; ½ cup beef stock; 1 tablespoon cornstarch (stir into the beef stock); 12 lb cooked corned beef (shred or dice); salt; parsley; green onion

Servings: persons

1 lb potato, peeled and 1/2-inch dice
2 tablespoons lard (or duckfat or vegetable oil)
1 onion, large dice
5 garlic cloves, chopped
1 teaspoon black pepper
2 teaspoons blackening seasoning
Tabasco sauce
2 tablespoons beet horseradish sauce
1 tablespoon Worcestershire sauce
½ cup dry sherry
½ cup beef stock
1 tablespoon cornstarch (stir into the beef stock)
12 lb cooked corned beef (shred or dice)
salt
parsley
green onion

1
You can use fresh potatoes or buy the frozen, diced potatoes.
2
If you use fresh or raw-frozen, blanch them in boiling, salted water (after they are diced) for 5 minutes (just tender).
3
In a large, oven-safe skillet, heat lard and saute onions and garlic until onions start to take on color.
4
Add pepper and blackening seasoning and tabasco, to taste(I use about 1 tsp!
5
).
6
Stir in the horseradish and worcestershire.
7
Add the sherry and beef stock (with corn starch) to the pan and bring up to a simmer.
8
Let simmer for about 2 minutes (juices will thicken).
9
Add the meat and potatoes and check for seasoning.
10
Let simmer until all ingredients are hot and potatoes have soaked up the liquid (10-15 minutes).
11
Place pan in the oven under the broiler to crisp and brown to your liking.

3705

kcal

Calories

231

Fat

Carbs

364

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 16 ingredients. The key ingredients include: 1 lb potato, peeled and 1/2-inch dice, 2 tablespoons lard (or duckfat or vegetable oil), 1 onion, large dice, 5 garlic cloves, chopped, and more.

Yes, Peppery Corned Beef Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppery Corned Beef Hash

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