Ballpark Boom Corned Beef Hash with Fried Eggs

Good hash starts with dry potatoes and a pan wide enough to give them room. Parboil the cubes, rough up their edges, then leave them against the hot cast iron until you can see a dark crust climbing the sides. TGCS Co Ballpark Boom ties the crisp potatoes, corned beef, and runny eggs together with sweet mustard, garlic, and a quick habanero finish. Keep the sauce out of the pan until the last minute so it glazes instead of scorching. Serves 4.

What you need

Food:

1 1/2 lb Yukon Gold potatoes, cut into 1.5 cm cubes

2 tsp kosher salt, divided, plus more for the potato water

4 tbsp neutral oil, divided

1 medium yellow onion, cut into 1 cm dice

1 red bell pepper, cut into 1 cm dice

12 oz cooked corned beef or Montreal-style smoked meat, cut into 1 cm pieces

1/4 cup TGCS Co Ballpark Boom, plus more for serving

1 tbsp apple cider vinegar

4 large eggs

1 tbsp unsalted butter

Freshly ground black pepper

2 tbsp finely sliced chives

Equipment:

Large saucepan

Colander

12-inch cast iron skillet

Large nonstick skillet

Small bowl

Thin metal spatula

How to cook it

1. Put the potatoes in the saucepan, cover with cold water by 3 cm, and salt the water generously. Bring to a boil, then lower to a steady simmer and cook for 5 to 7 minutes, until the outside is tender but the centre still resists a knife.
2. Drain the potatoes well and leave them in the colander for 5 minutes. Shake the colander twice to rough up the edges. Those starchy ridges are what turn crisp in the skillet, so wait until the steam has stopped before they hit the oil.
3. Stir the TGCS Co Ballpark Boom and cider vinegar together in the small bowl. It should fall from the spoon in a thick ribbon. Keep it beside the stove.
4. Heat 1 tbsp oil in the cast iron skillet over medium-high. Add the onion and bell pepper with 1/2 tsp salt. Cook for 6 to 8 minutes, stirring now and then, until the onion is golden and the pepper has dark spots at the edges.
5. Add the corned beef and spread it across the pan. Leave it alone for 2 minutes, then turn and cook another 2 minutes until the fatty edges look crisp. Scrape the onion, pepper, and beef onto a plate.
6. Return the skillet to medium-high and add the remaining 3 tbsp oil. Tip in the potatoes and press them into one layer. DO NOT MOVE THEM FOR 5 MINUTES. Turn the browned pieces with the metal spatula, then cook for another 6 to 8 minutes, turning only once or twice, until several sides are deep gold.
7. While the potatoes crisp, melt the butter in the nonstick skillet over medium heat. Crack in the eggs, season with the remaining 1/2 tsp salt and black pepper, and cook for 3 to 4 minutes, until the whites are set and the yolks still move when you shake the pan. (Cover the skillet for the last 30 seconds if the whites beside the yolks need help.)
8. Return the corned beef mixture to the potatoes and fold everything together. Pour in the Ballpark Boom mixture and toss for 45 to 60 seconds, just until it clings and smells sharp and garlicky. WATCH THE PAN. The sauce should turn glossy, not brown on the bottom.
9. Divide the hash among four warm plates, top each with a fried egg, and finish with chives. Personally I put the extra Ballpark Boom beside the egg so each broken yolk picks up a little sauce on the way through.
10. ENJOY!