Instead of doing a hearty breakfast this year, I decided to celebrate St. Patrick’s day with these lovely little bites – corned beef hash appetizers! They’re perfect paired with an ale, and super easy to whip up. Also, they don’t involve green dye, which is always a plus. Enjoy!
For 1 dozen
6 rose potatoes (boiled and insides removed)
3/4 cup chopped corned beef
1/4 cup diced onions
2 tablespoons butter
1 tablespoon Worcestershire sauce
1/3 cup grated cheddar
2 tablespoons finely chopped parsley
Salt and pepper to taste
Place the potatoes in a saucepan, and cover them with water. Add a hearty pinch of salt and bring to a boil. Simmer for 15 minutes or until tender.
Drain the potatoes, and once cool enough to handle, cut in half. With a small spoon or melon baller, remove the insides. Try to remove as much as possible. Put the potato insides into a medium bowl and set aside. In a medium sauté pan, add the butter, and once melted, add the onions. Cook for about 5 minutes, until transparent. Season with salt and pepper, then add the corned beef. Cook, stirring every now and then, until the corned beef gets a bit crisp and browned, about 5 minutes. Pour the corned beef and onions into the bowl with the potato insides, and add chopped parsley, Worcestershire, and a little salt and pepper. Stir gently to coat the potatoes.
Pre heat oven to 450F.
Place the potato halves on a baking sheet (lined with parchment in case cheese melts onto the pan), and fill each halve with the corned beef mixture. It should be nice and rounded on top. Sprinkle with cheese, and bake for about 10 minutes, until the cheese is melted and starting to brown. Serve warm.