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servings:

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

• 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

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