· 2 lb. potatoes, sliced ¼” thick on a mandoline
· 3 T. butter, melted
· Salt and Pepper
· 1 bunch green onion, sliced
· 8 oz. shredded white cheddar
· ¼ C. crumbled bacon
· 10 oz. shredded or cubed corned beef, cooked
· Horseradish Sauce, recipe follows
Preparation
1. Preheat an oven to 450. Cut the potatoes and lay them in a single layer on sheet trays. Brush with melted butter and season with salt and pepper. Bake in a preheated oven for 15 minutes, then flip over, and bake for another 10-15 minutes. Potatoes will be cooked through and crispy.
2. When the potatoes are cool enough to handle, start shingling half of them around the bottom of a large cast iron pan. Do a layer or green onion, cheddar, bacon, and corned beef. Top with the other half of potatoes and repeat with the green onion, cheddar, bacon, and corned beef. Place back in the preheated 450 degree oven on the bottom shelf. Cook until the cheese melts and is bubbly and is melted in the middle. Remove from the oven and drizzle with the horseradish sauce. Serve Immediately.
Horseradish Sauce
· ½ C. mayonnaise
· 2 T. horseradish
· Salt and pepper
· ¼ tsp. worchestershire sauce
· ¼ tsp. tabasco
· ¼ tsp. Dijon mustard
· 1 – 2 tsp. lemon juice
· 1 -2 T. buttermilk (to thin out)
Mix all except buttermilk together well. Use the buttermilk at the end to thin out to the desired consistency.
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