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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You can use fresh potatoes or buy the frozen, diced potatoes. If you use fresh or raw-frozen, blanch them in boiling, salted water (after they are diced) for 5 minutes (just tender). | 2. In a large, oven-safe skillet, heat lard and saute onions and garlic until onions start to take on color. | 3. Add pepper and blackening seasoning and tabasco, to taste(I use about 1 tsp!). | 4. Stir in the horseradish and worcestershire. | 5. Add the sherry and beef stock (with corn starch) to the pan and bring up to a simmer. Let simmer for about 2 minutes (juices will thicken). Add the meat and potatoes and check for seasoning. Let simmer until all ingredients are hot and potatoes have soaked up the liquid (10-15 minutes). | 6. Place pan in the oven under the broiler to crisp and brown to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled	-	-	-	-
lard	2	tablespoons		230.912	0.0	0.0	25.6
onion	1			64.0	14.944	1.76	0.16
garlic clove	5		chopped	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
blackening seasoning	2	teaspoons		-	-	-	-
tabasco sauce				-	-	-	-
beet horseradish sauce	2	tablespoons		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
sherry	1/2	cup		-	-	-	-
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
beef	1/2	lb	cooked corned shred	265.2006	0.0	52.2921	6.0973
salt				-	-	-	-
parsley				-	-	-	-
green onion				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.