Peppery Corned Beef Hash

• 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

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.

potato, lard, onion, garlic, black pepper, blackening seasoning, tabasco sauce, horseradish sauce, worcestershire sauce, sherry, beef stock, cornstarch, beef, salt, parsley, green onion

Taken from www.food.com/recipe/peppery-corned-beef-hash-163778 (may not work)