Made This Recipe? Add Your Photo
America's Test Kitchen always seems to find the easiest way to make the best food. They found the best results with diced hash browns, sometimes labeled "Southern" style. If you want to use fresh potatoes, (which will add a few extra minutes to the recipe) substitute 1 1/2 lbs. russet potatoes (3-4 medium) scrubbed and cut into 1/2 inch pieces for the frozen potatoes. Increase microwave cooking time to 8 minutes, or until and potatoes are tender around the edges, shaking the bowl halfway through. Proceed with the recipe as directed. Posted for safe-keeping.
- Fry the bacon in a large nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes. Add the onion and cook until softened and lightly browned, about 8 minutes.
- Meanwhile, toss the potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium microwave-safe bowl. Tightly cover the bowl with plastic wrap and microwave on high until the potatoes are hot, about 5 minutes.
- Stir the garlic and thyme into the onion mixture and cook until fragrant, about 30 seconds. Stir in the hot potatoes, cream, and Tabasco. Using the back of a spatula, gently pack the potatoes into the pan, and cook the hash undisturbed for 2 minutes.
- Flip the hash, one portion at a time, and lightly repack it into the pan. Repeat the flipping process every few minutes until the potatoes are nicely browned, 6 to 8 minutes.
- Stir in the corned beef and lightly repack the hash. Make four shallow indentations (about 2 inches wide) in the surface of the hash. (Make sure that the indentations are not too deep, otherwise the eggs will not cook evenly and in time).
- Crack 1 egg into each indentation and sprinkle the eggs with salt and pepper. Reduce the heat to medium-low, cover the pan with a tight-fitting lid, and continue to cook until the eggs are just set, about 5 minutes. Serve immediately.