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.
BUILDING A 1:1 BALUN
1 month ago