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1
Fry the bacon in a large nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes.
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2
Add the onion and cook until softened and lightly browned, about 8 minutes.
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3
Meanwhile, toss the potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium microwave-safe bowl.
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4
Tightly cover the bowl with plastic wrap and microwave on high until the potatoes are hot, about 5 minutes.
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5
Stir the garlic and thyme into the onion mixture and cook until fragrant, about 30 seconds.
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6
Stir in the hot potatoes, cream, and Tabasco.
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7
Using the back of a spatula, gently pack the potatoes into the pan, and cook the hash undisturbed for 2 minutes.
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8
Flip the hash, one portion at a time, and lightly repack it into the pan.
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9
Repeat the flipping process every few minutes until the potatoes are nicely browned, 6 to 8 minutes.
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10
Stir in the corned beef and lightly repack the hash.
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11
Make four shallow indentations (about 2 inches wide) in the surface of the hash.
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12
(Make sure that the indentations are not too deep, otherwise the eggs will not cook evenly and in time).
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13
Crack 1 egg into each indentation and sprinkle the eggs with salt and pepper.
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14
Reduce the heat to medium-low, cover the pan with a tight-fitting lid, and continue to cook until the eggs are just set, about 5 minutes.
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15
Serve immediately.
