Breakfast Hash

I like it with a slightly running yolk, and prefer corned beef, but you can choose your meat or none at all.

You will need a cookie sheet and skillet for this. You can cook it all in the skillet, but I prefer it this way. 

Serves 2-4 

3 Tbsp melted butter and seasonings of choice (Montreal, garlic, salt, no-salt blend of herbs)

2 large red potatoes, diced (or one russet)

1 small onion, quartered

1 poblano pepper 

1/2 cup (or to taste) corned beef, or diced hillshire farm polska kielbasa, or regular crumbled sausage)

1/3 c. heavy cream and *spritz of lemon

1/4 tsp hot sauce (if desired- we like Cholula)

4 eggs, crack on top of hash, sprinkle with salt and pepper, and keep heat low until eggs are sunny-side up or over-easy

Directions:

Large-dice the potatoes, onion, and poblano pepper. Preheat oven to 400° and melt butter on a cookie sheet. Then remove from oven and toss potatoes, onions, and pepper together in the melted butter and with seasonings. Roast about 20 minutes until golden and tender.

Meanwhile, in a med skillet, warm up or cook your meat of choice. When your veggies in the oven are done, add them to the skillet, and stir and the cream, Cholula, and a little bit of lemon juice. Make sure everything is coated and very hot. 

Crack the eggs on top, sprinkle with salt and pepper, turn heat down to low or off, cover and steam until eggs are done as you like. 

Garnish with some parsley, scallions, or paprika.