Corned Beef Hash with Eggs

By danyell923

Recipes & Menus | recipes

Corned Beef Hash with Eggs
For a hash with plenty of crisp texture, cook it over moderately high heat, scraping and folding in the browned bits from the bottom of the pan as it cooks.

6 servings

Recipe by Adam Perry Lang

Photograph by Matthew Hranek

May 2013

Ingredients

• 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

Preparation

Step 1

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.

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.

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.

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.

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.

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