Name: Corned Beef Hash with Eggs
Yield: 6 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 pounds Yukon Gold potatoes (about 4 large), peeled, coarsely grated; 1 teaspoon Four Seasons Blend (click for recipe); 12 ounces cooked corned beef, cut into matchstick-size pieces; 6 large eggs; 1/4 cup chopped fresh flat-leaf parsley

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For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Recipe notes