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    You are in: Home / Recipes / Peppery Corned Beef Hash Recipe
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    Peppery Corned Beef Hash

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    TooAllergic's Note:

    I almost always make this with duck. It is fabulous with corned beef as well.

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    Units: US | Metric


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

    Ratings & Reviews:


    Nutritional Facts for Peppery Corned Beef Hash

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 442.9
    Calories from Fat 156
    Total Fat 17.4 g
    Saturated Fat 6.1 g
    Cholesterol 61.7 mg
    Sodium 799.0 mg
    Total Carbohydrate 31.1 g
    Dietary Fiber 3.1 g
    Sugars 3.7 g
    Protein 13.6 g

    The following items or measurements are not included:

    blackening seasoning

    beet horseradish sauce

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