Corned Beef Hash with Eggs

Name: Corned Beef Hash with Eggs
Yield: 4 servings
Ingredients: 1 6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded; 1 1/4 medium red onion, chopped; 1 1 garlic clove; 1 2 tablespoons extra-virgin olive oil; 1 2 tablespoons white balsamic or white wine vinegar; 1 6 tablespoons (3/4 stick) unsalted butter; 1 1 medium red onion, thinly sliced; 1 6 garlic cloves, smashed; 1 2 cups thinly sliced green cabbage; 1 1 1/2 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated; 1 1 teaspoon Four Seasons Blend; 1 12 ounces cooked corned beef, cut into matchstick-size pieces; 1 6 large eggs; 1 1/4 cup chopped fresh flat-leaf parsley

From the kitchen of Carly

Crispy potatoes and caramelized cabbage meet tender corned beef, all bound together with a silky chile sauce that brings serious depth. This is hash that tastes like someone actually cared about the flavors, not just throwing leftovers in a pan.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
11/4 medium red onion, chopped
11 garlic clove
12 tablespoons extra-virgin olive oil
12 tablespoons white balsamic or white wine vinegar
16 tablespoons (3/4 stick) unsalted butter
11 medium red onion, thinly sliced
16 garlic cloves, smashed
12 cups thinly sliced green cabbage
11 1/2 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
11 teaspoon Four Seasons Blend
112 ounces cooked corned beef, cut into matchstick-size pieces
16 large eggs
11/4 cup chopped fresh flat-leaf parsley

Instructions

Place chiles in a heatproof 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 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 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.
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.