This Irish breakfast is here to save you from your St. Patrick's Day hangover:
1 garlic cloveHash and eggs:2 cups thinly sliced green cabbage12 ounces cooked corned beef, cut into matchstick-size piecesPlace 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.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.
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. Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes . Top with parsley and serve with salsa.
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