Prep time: 5 minutes
Ready in: 45 minutes
Makes 12-14 mini pies
1 12 oz can Hereford Chunky Corned Beef
1 large russet potato, cut small or diced
½ medium yellow onion, diced
2 large garlic cloves, minced
1 scallion, chopped (save the green part for garnish)
½ scotch bonnet pepper, chopped – optional
Leaves of 2 thyme sprigs
1 tsp black pepper
1 tsp paprika
½ tsp ground allspice
½ tsp kosher salt
2 unbaked pie crusts (store-bought is OK)
Roughly 4 tbsp cooking oil of choice, such as vegetable oil
Nonstick cooking spray
1) Add 3 tbsp of cooking oil to a large skillet on medium heat. Add the onion, garlic, scallion, scotch bonnet, and thyme. Sauté for 30 seconds to a minute, then add the potatoes.
2) Season the potatoes with the black pepper, paprika, ground allspice, and salt. Cook for 15 minutes or until the potatoes are fork tender, stirring occasionally to prevent sticking.
3) Add the Hereford Chunky Corned Beef to the skillet, and incorporate well with the potatoes. Turn the heat down to low, and allow the flavors to come together for another 5 minutes.
4) Preheat oven to 400 degrees Fahrenheit. Unroll two unbaked pie crusts. Use mason jar lids as a guide to cut circles roughly ¼-inch around the lids. You should get 12-14 round mini-pie crusts. (For the last two, you may need to bring the pie crust scraps together and roll the dough out again.)
5) Spray the mason jar lids with nonstick spray. Place the mini pie crusts into the lids, and use your fingers to push down inside along and pinch around the edges to shape them.
6) Fill the pie crusts with the chunky corned beef hash and arrange on a large baking tray.
7) Bake for 15 minutes. Allow to cool for a few minutes after removing from the oven.
Serve warm and enjoy!
Learn more about Hereford Proteins products at www.herefordfoods.com.
This post was sponsored by Hereford Proteins; however, the recipe and opinions expressed are my own.