Corned Beef Hash With Eggs
This hearty and flavorful corned beef hash recipe is a delightful medley of tender corned beef, crispy potatoes, and caramelized cabbage, all brought together with a rich and velvety chili sauce. Topped with perfectly cooked eggs and fresh parsley, this dish is a comforting and satisfying meal that will leave you feeling warm and content. Perfect for a leisurely weekend brunch or a cozy weeknight dinner, this corned beef hash with a twist will surely become a new household favorite.
— Constant Cookbook
Ingredients
- 6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
- 1/4 medium red onion, chopped
- 1 garlic clove
- 2 extra-virgin olive oil
- 2 white balsamic or white wine vinegar
- 6 (3/4 stick) unsalted butter
- 1 medium red onion, thinly sliced
- 6 garlic cloves, smashed
- 2 thinly sliced green cabbage
- 1 1/2 Yukon Gold potatoes (about 4 large), peeled, coarsely grated
- 1 (click for recipe)
- 12 cooked corned beef, cut into matchstick-size pieces
- 6 large eggs
- 1/4 chopped fresh flat-leaf parsley
Instructions
- 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.
Yield
6 servings
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