30 Minute Corned Beef Hash (America's Test Kitchen)

• 4 slices bacon, chopped
• 1 cup minced onion
• 4 cups frozen diced hash browns
• 1 tablespoon vegetable oil
• salt and pepper
• 2 garlic cloves, minced
• 12 teaspoon minced fresh thyme
• 13 cup heavy cream
• 14 teaspoon Tabasco sauce
• 12 ounces thinly sliced corned beef, cut into 1/2 inch pieces
• 4 large eggs

1. Fry the bacon in a large nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes.
2. Add the onion and cook until softened and lightly browned, about 8 minutes.
3. Meanwhile, toss the potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium microwave-safe bowl.
4. Tightly cover the bowl with plastic wrap and microwave on high until the potatoes are hot, about 5 minutes.
5. Stir the garlic and thyme into the onion mixture and cook until fragrant, about 30 seconds.
6. Stir in the hot potatoes, cream, and Tabasco.
7. Using the back of a spatula, gently pack the potatoes into the pan, and cook the hash undisturbed for 2 minutes.
8. Flip the hash, one portion at a time, and lightly repack it into the pan.
9. Repeat the flipping process every few minutes until the potatoes are nicely browned, 6 to 8 minutes.
10. Stir in the corned beef and lightly repack the hash.
11. Make four shallow indentations (about 2 inches wide) in the surface of the hash.
12. (Make sure that the indentations are not too deep, otherwise the eggs will not cook evenly and in time).
13. Crack 1 egg into each indentation and sprinkle the eggs with salt and pepper.
14. Reduce the heat to medium-low, cover the pan with a tight-fitting lid, and continue to cook until the eggs are just set, about 5 minutes.
15. Serve immediately.

bacon, onion, hash browns, vegetable oil, salt, garlic, thyme, heavy cream, tabasco sauce, beef, eggs

Taken from www.food.com/recipe/30-minute-corned-beef-hash-americas-test-kitchen-512393 (may not work)