Corned Beef Hash With Eggs

• 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.

red new mexico, red onion, garlic, extravirgin olive oil, white balsamic, butter, red onion, garlic, green cabbage, potatoes, beef, eggs, parsley

Taken from www.epicurious.com/recipes/food/views/corned-beef-hash-with-eggs-51238210 (may not work)