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Corned Beef Hash with Eggs

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Rate this recipe 4.6/5 (13 Votes)

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

Details

Preparation

Step 1


Dried Chile Salsa

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.



Hash and Eggs

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.



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