I love corned beef hash. And you'd think the amount of times that we cook corned beef during the year that I'd have made the stuff from scratch at least once. Haven't. And didn't do it this time either.
In the "must use up foods that have been sitting in the pantry forever" resolution, I'd been looking for ways to use up some Big Daddy's House on the Food Network where he made some great looking . It looked so good I decided to give it a try.we have. It isn't my favorite brand of canned corn beef* so I was looking for a nice recipe that could add lots of flavor. Then I saw a brunch episode of
Aaron (Big Daddy) used deli corned beef where I used canned. The flavor of the Kicked-Up Corned Beef Hash was okay, but I still think it needed some punch. I blame the canned corn beef. I'd love to try this at some point with some real stuff. The potatoes could have been cooked just a bit more. It seemed like way more potatoes than needed so maybe my "big" potatoes were more than necessary. Mr. L wanted an egg on top and quite frankly I think it would add immensely to the taste of this dish. There wasn't a lot of punch in my jalapeno either so maybe next time I'd add a dash of Tabasco or leave in the jalapeno seeds.
*For those that wonder why we even have canned corned beef on hand, be aware that we do have an "emergency" pantry where we stock foods in case the power goes out. Or the swine flu hits and we are unable to get out to buy fresh groceries. I'm assuming it's a hold over from the emergency bunker days I grew up with. Anyway we stock a few things like peanut butter, canned corned beef, canned milk, various types of nuts, bottled water etc., "just in case". Oh yeah and some Nutella. Because if need be I think one could live off Nutella for several weeks at least.KICKED-UP CORNED BEEF HASH
2 large russet potatoes, diced small
2 tablespoons butter
1 large onion, diced small
2 tablespoons minced garlic
1 jalapeno, minced
3/4 pound corned beef, diced small
1 tablespoon prepared horseradish
2 teaspoons chicken bouillon
2 tablespoons chopped chives
1 cup, finely grated Swiss cheese
Kosher salt and freshly cracked pepper
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 a 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. Makes 6 servings.
Cooks Note: Option: Crack an egg onto the hash before baking.
Note: I used canned corned beef. I used Better than Bouillon,chicken flavor.
Note: If cracking an egg on top, I might not do it until partway through the cooking time. Putting an egg on top and baking at 400 for even twelve minutes sounds like a really well done egg.
Note: I only found four ramekins so I just put the remainder of the mixture in a casserole dish and cooked that dish a few minutes longer.
I rarely make dishes I see on television, but this was one exception. It was actually one of the rare times I've watched Aaron and Big Daddy's House. The dish was not as good as I would have liked but I can't blame the recipe since I used canned corned beef.