Corned Beef Hash Quesadilla

To make the corned beef hash, add the butter into a large non-stick skillet over medium-high heat (or use your cast iron skillet if you so desire). Once butter is melted, add in the potatoes, corned beef, garlic, and shallots. Get a nice golden color on those potatoes and onions. Season with the Worcestershire sauce, salt and pepper. Give it a taste and season to your liking. Set aside.

Start by heating up a skillet on medium-low heat. Add two tortillas into the skillet, stacked on top of one another. Top with two slices of the Swiss cheese, then add the cheddar jack cheese.

Top with the cooked corned beef hash, as much as you like. Then top with the the remaining two slices of Swiss cheese, then the other two tortillas.

You are probably thinking, why double up on the tortillas, right? Well, in my opinion, the single tortilla does not hold up to the corned beef hash, that’s all.

Make the sauce by adding the thousand island and horseradish sauce together in a small bowl, and set aside.

Carefully look under the bottom tortilla and look for a golden brown. Once golden, carefully flip the quesadilla and cook the other side until golden. Remove from skillet.

Slice and serve with the dipping sauce.

I can’t say enough about how awesome this corned beef hash quesadilla was. Not only that but a little dunk in the sauce just blew my mind (and opened my airway a bit, which I needed). If it were me, I would be serving this for breakfast, lunch and dinner. It was extremely satisfying, and lifted my spirit, and appetite. Just what I needed during this time of illness. Hope you enjoy!