Corned Beef Hash with Eggs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Perry Lang
For a hash with crisp texture, fold in the browned bits from the bottom of the pan.
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
Instructions
Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
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