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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Peppery Corned Beef Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions