Pickled Peppers Hash

     Corned beef hash, of course.

     A brand of pickled goodies I hadn't seen before showed up at our nearby grocers: Jeff's Garden.   The Mild Banana Pepper Rings -- "Sunshine Mix" -- looked especially good, so I bought them.

     It's a flavor I hadn't tasted in years, delightfully savory, not overpoweringly hot,  and I tried some in a green salad, where they added just a little extra.  The other day, it occurred to me that they'd probably work nicely in hash, so I tried it.  (Don't ask me just what the flavor is; the ingredient list on the bottle is refreshingly short and there's nothing unfamiliar -- peppers, vinegar, tumeric and rosemary, plus salt and some preservative.  But it's a flavor I remember from childhood.)

     What I made was Bobbi-style hash, with a thin layer of flour (plus a pinch of pepper and Italian seasoning mix) in the bottom of the pan so it'll form a nice crust, some onion and parsley mixed in with the canned hash and an egg cooked on top.  I snipped up a couple of tablespoons of the banana pepper rings and mixed them in before tuned it out atop the flour, pushed the edges up all around so there's a gap for the excess liquid, and cooked as usual, six minutes or so over medium geat before breaking an egg over it and cover it until the egg is done.  I added some chives and Summer Savory on the egg. A little Manchego cheese diced on top, and there you are.

     It was tasty!  The peppers blended right in; I probably could have added even more but the balance worked well.