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 black pepper

1. Preheat the oven to 400 degrees F.
2. Put the potatoes in a saucepan and cover with water and bring to a boil over high heat.
3. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm.
4. Drain the potatoes in colander and set aside.
5. Heat a 10-inch skillet, over medium-high.
6. Add the butter and allow it to brown for 1 minute.
7. Stir in the onions, garlic and jalapenos and cook for 5 minutes.
8. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese.
9. Mix well, then remove from the heat.
10. Spoon the hash into 6 (6-ounce) ramekins.
11. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes.
12. Remove from the oven and serve hot.
13. Option: Crack an egg onto the hash before baking.

russet potatoes, butter, onion, garlic, beef, horseradish, chicken bouillon, chives, swiss cheese, kosher salt

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/kicked-up-corned-beef-hash-recipe.html (may not work)