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Corned Beef Hash with Eggs

['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']

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.
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 (eggs will continue to cook off heat). Top with parsley and serve with salsa.

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