Peppery Corned Beef Hash

Submitted by TooAllergic

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

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 4

ingredients

• 453.59 g potato, peeled and 1/2-inch dice
• 29.58 ml lard (or duckfat or vegetable oil)
• 1 onion, large dice
• 5 garlic cloves, chopped
• 4.92 ml black pepper
• 9.85 ml blackening seasoning
• Tabasco sauce
• 29.58 ml beet horseradish sauce
• 14.79 ml Worcestershire sauce
• 118.29 ml dry sherry
• 118.29 ml beef stock
• 14.79 ml cornstarch (stir into the beef stock)
• 226.79 g cooked corned beef (shred or dice)
• salt
• parsley
• green onion

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.