Corned Beef Hash with Kale

• butter2 tablespoons
• corned beef2 cup
• eggs4
• thyme1.5 t
• garlic2 large cloves
• heavy cream0.33333334 c
• kale1 bunch
• oil5 t
• onion1 small
• potatoes3 c
• salt & pepper4 servings

Instructions

1. 1

   Melt butter in a large nonstick skillet over medium heat.

2. 2

   Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes.

3. 3

   Transfer to a plate and set aside.Wipe out the skillet, increase the heat to medium-high.

4. 4

   Add 2 t.

5. 5

   oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes.

6. 6

   Add the garlic and thyme and cook until fragrant about a minute.

7. 7

   Add the onion mixture to the plate with the kale.

8. 8

   Add the remaining oil to the skillet.

9. 9

   When the oil is shimmering, add the potatoes.

10. 10

    Season with salt & pepper.

11. 11

    Cook, with out stirring, until the potatoes are golden-brown on the underside, about 5 minutes.

12. 12

    Stir in the corned beef and the cooked onions and kale.

13. 13

    Using the back of a spatula press down on the hash to compact it, drizzle the cream evenly over the hash and cook, undisturbed for 5 minutes.

14. 14

    Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed.

15. 15

    Repeat this one more time.

16. 16

    Hash should be pretty well browned at this point.

17. 17

    Serve hash topped with eggs.