Recipe information
Total Time
3 hr
Yield
Makes 6 servings
Ingredients
For biscuits
1
3
3
1
1
1
3
6
For hash
2
2
3
2
1
1
1
1
Need to make a substitution?
Preparation
Make biscuits:
Step 1
Preheat oven to 425°F.
Step 2
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 with a fork until just combined.
Step 3
Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.
Make hash while biscuits bake:
Step 4
Peel potatoes and cut into 1/3-inch dice. Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.
Step 5
While potatoes are boiling, cook onions in butter in a deep 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
Step 6
Add corned beef, potatoes, salt, and pepper and cook over high heat, stirring occasionally, until hash is browned and crisp, about 15 minutes. Stir in parsley.
Step 7
Split biscuits and spoon hash and salsa onto bottom halves. Put tops on biscuits.