And On The Next Morning...

     Poblano, a little white onion, one egg, just a few pieces of Emmentaler cheese and an individual-sized serving of corned beef hash.

     It's not to everyone's taste but it suits me.  Started the corned beef early, added onions, then followed with egg and poblano after the onion had cooked a bit.  So it was nice and crunchy on the bottom but not burned and the poblano wasn't overcooked. Lifted out on a wide spatula in nearly one whole section. A dash of mild hot sauce and it's ready.