Serves 6.
Note: Ancho chiles are dried poblanos. From "America Farm to Table," by Mario Batali.
• 2 large bunches beets
• 2 tbsp. olive oil, divided
• 7 tbsp. unsalted butter, divided
• 2 dried ancho chiles, soaked in hot water for 10 minutes (see Note)
• 2 lb. wax golden potatoes, such as Yukon gold (4 medium or 2 large), cut in half
• 1 lb. cooked corned beef, cut into 1/4 -in. dice (you can substitute any leftover protein, such as turkey or pork)
• 2 tbsp. kosher salt, plus more as needed
• Freshly ground black pepper
• 2 tbsp. Worcestershire sauce
• 1 bunch fresh cilantro, finely chopped
• 6 eggs
• Hot sauce, for serving
Directions
Preheat oven to 450 degrees.
Cut off the beet greens and reserve them for another dish, if you wish.
Scrub the beets, toss them with 1 tablespoon olive oil, and spread them in a baking pan. Roast until very tender, 50 to 60 minutes. Let cool slightly, then rub off the skins under running water. Cut into 1/4-inch dice and set aside.
In a 12-inch cast-iron skillet, melt 6 tablespoons butter over medium-high heat. Split ancho chiles and remove the seeds, then cut them into thin strips and add them to the pan with the beets, potatoes and corned beef, and season with salt and pepper. Toss and cook until heated through, about 10 minutes. Add the Worcestershire and cilantro, and reduce heat to low. Once hash is crispy, turn off heat and let it set for 5 to 10 minutes. This will help keep it together when slicing.
Meanwhile, in a 12-inch nonstick pan, heating remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Once it has foamed and subsided, crack the eggs into the pan, season with salt and pepper, and fry to the desired doneness.
Serve the hash, topping each portion with a fried egg, with hot sauce on the side.
