Ingredients

• 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

Instructions

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. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
3. 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.