Peppery Corned Beef Hash

Name: Peppery Corned Beef Hash
Ingredients: 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; 12 cup dry sherry; 12 cup beef stock; 1 tablespoon cornstarch (stir into the beef stock); 12 lb cooked corned beef (shred or dice); salt; parsley; green onion

16 ingredients

11 steps

Ingredients

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
12 cup dry sherry
12 cup beef stock
1 tablespoon cornstarch (stir into the beef stock)
12 lb cooked corned beef (shred or dice)
salt
parsley
green onion

Directions

1

You can use fresh potatoes or buy the frozen, diced potatoes.
2

If you use fresh or raw-frozen, blanch them in boiling, salted water (after they are diced) for 5 minutes (just tender).
3

In a large, oven-safe skillet, heat lard and saute onions and garlic until onions start to take on color.
4

Add pepper and blackening seasoning and tabasco, to taste(I use about 1 tsp!
5

).
6

Stir in the horseradish and worcestershire.
7

Add the sherry and beef stock (with corn starch) to the pan and bring up to a simmer.
8

Let simmer for about 2 minutes (juices will thicken).
9

Add the meat and potatoes and check for seasoning.
10

Let simmer until all ingredients are hot and potatoes have soaked up the liquid (10-15 minutes).
11

Place pan in the oven under the broiler to crisp and brown to your liking.