Ingredients: |
Ingredients: 2 pounds russet potatoes, (4 medium), peeled and cut into 1/2 inch dice
salt
2 bay leaves
4 ounces bacon (4 slices), chopped fine
1 onion, chopped medium
1 pound corned beef, cut into 1/4-inch pieces
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme
1/2 cup heavy cream
1/4 teaspoon Tabasco
6 large eggs
Pepper
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Directions: |
Directions:Bring potatoes, 1/2 teaspoon salt, bay leaves and 6 cups water to a simmer in a medium saucepan and cook until the potatoes are tender, about 4 minutes. Drain. Cook the bacon in a 12-inch skillet over medium high heat until the fat has partially rendered, about 4 minutes. Add the onion and cook until browned at the edges, about 5 minutes. Add the corned beef, garlic, thyme and cook until fragrant, about 30 seconds. Stir in the potatoes and lightly press the mixture into the pan. Pour the cream and Tabasco over the hash and cook undisturbed for 4 minutes. Using the spatula, invert the hash a portion at a time and lightly pack into the pan. Repeat this process every few minutes until the hash is partly crisp and the potatoes are thoroughly cooked, about 8 minutes longer. Make six 2-inch indentations and crack an egg into each indent. Sprinkle with salt and pepper. Reduce the heat to medium-low, cover the pan, and cook until the eggs are just set, about 5 minutes. Cut the hash into 6 wedges around the eggs. Serves 6. |
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