Steps: |
| -Cook the potatoes with the water and salt over medium heat. Cook until they can just be pierced with a paring knife and strain. |
| -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 translucent, approximately 3 minutes. |
| -Add the garlic, thyme and corned beef and saute for a minute. Stir in the potatoes and lightly press mixture into the pan. |
| -Pour the cream and Tabasco over the hash; let cook undisturbed for 4 minutes. |
| -With a spatula, invert the hash a portion at a time and lightly pack the hash back into the pan. |
| -Repeat this process every few minutes until the hash is crisp and the potatoes are cooked through, about 8 minutes more. |
| -Make six 2-inch indentions into the hash, and crack an egg in each indentation. |
| -Sprinkle with salt and pepper and cook the eggs until just about set, about 5 minutes. |
| -Add the chives and divide into portions. |
|
|
