Corned Beef Hash with Eggs

Ingredients for Corned Beef Hash with Eggs

• 6 dried red New Mexico hatch or guajillo chillies, stemmed, seeded

• 1/4 medium red onion, chopped

• 1 spicchio d'aglio

• 2 cucchiai di olio extravergine d'oliva

• 2 tablespoons white balsamic or white wine vinegar

• 6 tablespoons (3/4 stick) unsalted butter

• 1 medium red onion, thinly sliced

• 6 spicchi d'aglio, schiacciati

• 2 cups thinly sliced green cabbage

• 675g Yukon Gold potatoes (about 4 large), peeled, coarsely grated

• 1 teaspoon Four Seasons Blend

• 350g cooked corned beef, cut into matchstick-size pieces

• 6 uova grandi

• 1/4 tazza di prezzemolo fresco a foglia piatta tritato

Place chillies in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chillies, reserving soaking liquid.

Blend chillies, onion, garlic, oil, vinegar, and 60ml 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.

Avvertenza

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