Corned Beef Hash with Eggs

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

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Makes 6 servings

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

Ingredients

Dried chile salsa:

  • 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

Hash and eggs:

  • 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 Four Season Blend
  • 12 ounces cooked corned beef, cut into matchstick-size pieces
  • 6 large eggs
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

Dried chile salsa:
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.

Hash and eggs:
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.

DO AHEAD: Salsa can be made 1 day ahead. Cover and chill.

Bon Appetit, May 2013

Adam Perry Lang