Corned Beef Hash with Eggs

By á-9182

Ingredients

• Dried Chile Salsa
• 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
• Hash and Eggs
• 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 pounds Yukon Gold potatoes (about 4 large), peeled, coarsely grated
• 1 teaspoon Four Seasons Blend (click for recipe)
• 12 ounces cooked corned beef, cut into matchstick-size pieces
• 6 large eggs
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

Step 1

Dried Chile Salsa
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Place chiles in a heat-proof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.

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Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin if needed, until smooth.



Hash and Eggs
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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.

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Add potatoes and Four Seasons Blend; cook, occasionally scraping up browned bits from bottom and folding into hash, until potatoes are crisp and cooked through, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Using the back of a spoon, make 6 evenly spaced divots in hash. Crack 1 egg into each divot.

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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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DO AHEAD: Salsa can be made 1 day ahead. Cover and chill.