INSTRUCTIONS
1. Bring potatoes, 5 cups water, and ½ teaspoon salt to boil in medium saucepan over medium-high heat. Once boiling, cook potatoes for 4 minutes, then drain and set potatoes aside.
2. Cook bacon in 12-inch nonstick skillet over medium-high heat for 2 minutes. Add onion and cook until browned, about 8 minutes. Add garlic and thyme and cook for 30 seconds. Stir in corned beef. Mix in potatoes and lightly pack mixture with spatula. Reduce heat to medium and pour heavy cream and Tabasco sauce evenly over hash. Cook undisturbed for 4 minutes, then, with spatula, invert hash, one portion at a time, and fold browned bits back into hash. Lightly pack hash into pan. Repeat process every minute or two until potatoes are cooked, about 8 minutes longer.
3. Make four indentations equally spaced on surface of hash. Crack one egg into each indentation and sprinkle eggs with salt and pepper to taste. Reduce heat to medium-low, cover pan, and cook until eggs are just set, about 6 minutes. Cut into four wedges, making sure each wedge contains one egg, and serve.
