2 TBSP, plus 1 tsp of Heinz or homemade chili sauce
Kosher salt
Freshly ground black pepper
8 large eggs
Instructions
Preheat oven to 200 degrees.
Peel and cut potatoes into ½-inch dice.
Place potatoes in pot of salted cold water and bring to a boil.
Reduce heat to a simmer and cook until the potatoes are tender (probably 15 minutes.)
Drain and set aside.
Melt ½ the butter (or bacon fat butter blend) in a large saute pan over high heat.
Add potatoes, onions, chile pepper, garlic and carrot.
Fry while stirring until potatoes begin to brown and veggies are slightly soft.
Add corned beef and chili sauce then season with salt and pepper.
Add the remaining butter to the pan and continue to cook over high heat while tossing or turning the hash with a spatula.
You can also press the spatula down on hash (like you would hash browns) to get each side crisp before flipping. It will start to get light brown and crisp.
Place pan in the oven to keep warm while you prepare the eggs.
Recipe by Laura's Best Recipes at http://laurasbestrecipes.com/2012/03/best-corned-beef-hash-recipe/