Corned Beef Hash with Eggs Recipe

Corned Beef Hash with Eggs Recipe

  • 6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
  • 1/4 medium red onion, chopped
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium red onion, thinly sliced
  • 6 garlic cloves, smashed
  • 2 cups thinly sliced green cabbage
  • 1 1/2 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
  • 1 teaspoon Four Seasons Blend
  • 12 ounces cooked corned beef, cut into matchstick-size pieces
  • 6 large eggs
  • 1/4 cup chopped fresh flat-leaf parsley
  1. Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
  2. Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
  3. Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
  4. Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
  5. Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.
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