Peppery Corned Beef Hash

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 1/2 cup dry sherry
• 1/2 cup beef stock
• 1 tablespoon cornstarch (stir into the beef stock)
• 1/2 lb cooked corned beef (shred or dice)
• salt
• parsley
• green onion

Recipe

• 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.