Corned Beef Hash with Eggs

Name: Corned Beef Hash with Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 whole dried red New Mexico hatch or guajillo chiles, stemmed, seeded; ¼ medium medium red onion, chopped; 1 clove garlic clove; 2 tablespoons extra-virgin olive oil; 2 tablespoons white balsamic or white wine vinegar; 6 tablespoons unsalted butter; 1 medium medium red onion, thinly sliced; 6 cloves garlic cloves, smashed; 2 cups thinly sliced green cabbage; 1½ pound Yukon Gold potatoes; 1 teaspoon Four Seasons Blend; 12 ounces cooked corned beef; 6 large eggs; ¼ cup chopped fresh flat-leaf parsley

A hearty breakfast dish combining crispy potatoes, tender corned beef, and cabbage topped with perfectly cooked eggs. Served with a homemade chile sauce for an extra kick of flavor.

6 servings

1 hr 25 min

Published October 4, 2025

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Ingredients

•6 whole dried red New Mexico hatch or guajillo chiles, stemmed, seeded
•¼ medium medium red onion, chopped
•1 clove garlic clove
•2 tablespoons extra-virgin olive oil
•2 tablespoons white balsamic or white wine vinegar
•6 tablespoons unsalted butter
•1 medium medium red onion, thinly sliced
•6 cloves garlic cloves, smashed
•2 cups thinly sliced green cabbage
•1½ pound Yukon Gold potatoes
•1 teaspoon Four Seasons Blend
•12 ounces cooked corned beef
•6 large eggs
•¼ cup chopped fresh flat-leaf parsley

Cooking Instructions

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.
20 min
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.
5 min
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.
20 min
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.
30 min
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.
10 min

Ingredients

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

•¼ medium medium red onion, chopped

•1 clove garlic clove

•2 tablespoons extra-virgin olive oil

•2 tablespoons white balsamic or white wine vinegar

•6 tablespoons unsalted butter

•1 medium medium red onion, thinly sliced

•6 cloves garlic cloves, smashed

•2 cups thinly sliced green cabbage

•1½ pound Yukon Gold potatoes

•1 teaspoon Four Seasons Blend

•12 ounces cooked corned beef

•6 large eggs

•¼ cup chopped fresh flat-leaf parsley

Cooking Instructions

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

20 min

Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.

5 min

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.

20 min

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.

30 min

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.

10 min