I am on vacation this week; plans include:
A. Sleeping a lot and very late, along with
B. Painting the house.
As a consequence of the latter, it is of course raining and cold.
As a consequence of the former, I didn't get to the market yesterday and at dinner time, faced a quandary. We had eggs and canned hash, but that's pretty bland, plus it's a bit lacking in the "fresh veggies" department.
A quick fridge check turned up a generous handful of green onions that wanted using and Tam (who'd just got in from Tamming about, zombie control or visiting a lonely doggie or some such activity) reminded me we had a Serrano pepper or two left and our neighbor had a surplus of small hot peppers to share, too.
Aha! So, chop up the onions (I had about a third of a cup) and peppers (seed them as your tastes dictate -- I cleaned out the Serrano, as ours are flamin'-hot); take about a quarter of the onions and all of the peppers and saute in a large skillet with a bit of olive oil; set aside when the colors go bright and the onion is getting translucent. Plop the hash in the skillet, mash it out some, add all the onions and peppers and mix, then spread it out in a smooth layer. Break 3 to 4 eggs on it, whatever it takes to mostly cover; leave the yolks intact or break them as suits you. Sprinkle on celery flakes (or saute real celery in advance and add later), season the eggs with a dash of black pepper and whatever else appeals (Cajun seasoning, or Worcestershire, etc. or even nothing at all).
Cook uncovered over medium heat for five minutes or so ('til the egg whites are just getting white along the edges).
Then cover until the eggs are done (firm, opaque); uncover and let it steam out a bit, divide and serve.
(I have now posted photos). I'd've posted photos last night but we inhaled the stuff. It's spicy enough without adding anything but not so spicy that the flavors are overwhelmed -- and that was one fat Serrano and a couple of Tabasco (?) peppers from next door. YMMV; adjust to suit your palate. (Just as good with two Serranos and a Poblano). And yes, it is by no means low-cholesterol. Better have oatmeal for breakfast. ...Sure does taste good!
(I am reminded I'm overdue to cook up some corned beef brisket and make for-real c. b. hash with the leftovers and fresh taters. It's about 6X as good as the stuff in cans. Come to think of it, I could have the local market thick-slice some corned beef and start from there...).