Ingredients Jump to Instructions ↓

  1. 2 large russet potatoes , diced small

  2. 2 tablespoons butter

  3. 1 large onion, diced small

  4. 2 tablespoons minced garlic

  5. 1 jalapeno, minced

  6. 3/4 pound corned beef , diced small

  7. 1 tablespoon prepared horseradish

  8. 2 teaspoons chicken bouillon

  9. 2 tablespoons chopped chives

  10. 1 cup, finely grated Swiss cheese Kosher salt and freshly cracked black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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