Corned beef hash with chipotle chiles and Irish bacon

By tulawdog

Ingredients

• 1 large Russet potato, peeled and diced into 1/4" cubes
• 2 tablespoons vegetable oil or bacon grease, divided
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 or 2 canned chipotle chiles in adobo, finely minced
• 2 cups (about 3/4 pound) cooked corned beef, finely diced
• 4 slices Irish bacon, diced
• Salt
• Pepper
• Chopped cilantro, for garnishing
• 4 large eggs
• Warmed flour tortillas, for serving

Preparation

Step 1

Place the potatoes in a pot and cover with water. On medium heat, bring the pot to a boil and then boil for 3 minutes. Drain and rinse the potatoes.

In a large skillet, heat 1 tablespoon of the oil on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and chipotle chile and cook for 30 more seconds. Stir in the potatoes and while stirring occasionally, cook until they are tender and just beginning to crisp, about 5-7 minutes.

Add to the skillet the diced corned beef and diced Irish bacon. While occasionally stirring, cook until the corned beef and bacon are warm, fragrant, and well combined with the potatoes, about 3-5 minutes. Taste and add salt and pepper. Garnish with chopped cilantro and remove from the heat.

Meanwhile, in another skillet, heat up the remaining 1 tablespoon of oil and working in batches, fry 4 eggs to your desired preference. (I tend to work both skillets at once, but if you want to make the eggs after the hash, you can reheat the hash before serving if it gets cold). To serve the hash, top with fried eggs and serve with warm tortillas.