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Total Time
35mins
Prep 5 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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. In a large, oven-safe skillet, heat lard and saute onions and garlic until onions start to take on color.
  3. Add pepper and blackening seasoning and tabasco, to taste(I use about 1 tsp!).
  4. Stir in the horseradish and worcestershire.
  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. Place pan in the oven under the broiler to crisp and brown to your liking.