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 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
• 1 teaspoon Four Seasons Blend
• 12 ounces cooked corned beef, cut into matchstick-size pieces
• 6 large eggs
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

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.