Corned Beef Hash With Eggs Recipe

Name: Corned Beef Hash With Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated; 1 teaspoon; 12 ounces cooked corned beef, cut into matchstick-size pieces; 6 large eggs; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

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
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 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
1 teaspoon
12 ounces cooked corned beef, cut into matchstick-size pieces
6 large eggs
1/4 cup chopped fresh flat-leaf parsley

1
Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
2
Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
3
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.
4
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.
5
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.

1052

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Corned Beef Hash With Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef Hash With Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions