Ingredients
- About 3 cups cooked, shredded, and chopped corned beef (see above)
- ½ pound Yukon Gold potatoes, peeled and cut into ½-inch dice
- 5 tablespoons unsalted butter
- 2/3 cup diced onions
- 1 poblano chile, seeded and minced (about 2/3 cup)
- 1 carrot, diced (about 1/3 cup)
- 2 tablespoons plus 1 teaspoon chili sauce (like Heinz)
- Kosher salt
- 8 large eggs
Directions
- 1. Preheat the oven to 200˚
At 8.15 ounces, this one Yukon Gold potato was just the right size
- 2. Put the potatoes in a pot. Cover with water and stir in about 1 tablespoon salt. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 15 minutes or until just tender. Drain and set aside.
- 3. Put 3 of the tablespoons of butter in a large oven-proof skillet and heat over medium high heat. When the butter stops bubbling, add the potatoes, onions, poblano chile and the carrot. Toss them with the butter and cook, stirring occasionally, until the potatoes are just starting to brown.
- 4. Add the corned beef and the chili sauce. Stir and taste for seasoning. Add a bit of salt, if it needs it. Add the remaining 2 tablespoons of butter. Continue to cook, stirring occasionally, until it’s starting to get crispy. Put the pan in the oven to keep warm while you cook the eggs.
- 5. Cook the eggs the way you like them (poached, fried, scrambled). Serve the hash topping each serving with two eggs.
These are not my best looking fried eggs, but they tasted good! ;)
Optional Habanero Ketchup
- ½ cup ketchup
- 1/3 cup orange juice
- 1 dried habanero chile (or 1 fresh one cut in half)
- 1 tablespoon molasses
- ½ teaspoon Worcestershire sauce
- 2 cloves
