Cheddar Shortcakes with Corned Beef Hash

Cheddar Shortcakes with Corned Beef Hash
Photo by Lisa Hubbard

Ingredients

  • 1 ½ teaspoons salt
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 6 ounces sharp Cheddar, coarsely grated
  • ½ cup fresh flat-leaf parsley
  • tomatillo salsa
  • 1 teaspoon baking soda
  • + 10 more ingredients
    • 2 onions
    • ½ teaspoon black pepper
    • 2 red bell peppers
    • ¾ cup water
    • 1 pound 1/8-inch-thick slices cooked corned beef
    • 1 ½ teaspoons baking powder
    • 3 tablespoons unsalted butter
    • 2 pounds yellow-fleshed potatoes such as Yukon Gold
    • 1 cup sour cream
    • 6 tablespoons unsalted butter

Preheat oven to 425°F. Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream w...

View full recipe at Epicurious

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