Saturday Breakfast

     I had a Poblano pepper left from last night's quick scratch chili* and extra mushrooms from the batch for this evening's pork roast, so I diced the pepper and three medium Portabellos, and added them to canned corned beef hash.

     Started out with a 50/50 mixture of Italian-seasoned Panko breadcrumbs and masarepa pre-cooked cornmeal in the skillet, added a little more Italian-mix seasoning and smoked paprika, spooned in the hash/Poblano/mushroom mixture with a little onion powder and dried parsley, smoothed it out, let it cook a little and broke an egg over half of it.  I let that cook under a lid until the egg was mostly done, then took the cover off and gave it almost ten minuted over gradually increasing heat.

     The end result was tasty without any hot sauce or other seasoning.  Tam takes it without egg (and with Tobasco) and it's good either way.
___________________
* There are multiple ways to make this, depending on what your grocer has ready.  Count on a half-hour before the simmering, if you work quickly.  I used their chopped fresh onions and sliced red/orange/green bell peppers (diced), with a Poblano I diced and some nice orange cherry tomatoes.  Started with a couple of Chorizo sausages squeezed out of their casing and a pound of ground chuck, seasoned with chili powder; drained well, pushed to the sides and added the chopped onion, tomatoes and bell peppers, followed  by the Poblano, and when I was happy with it, added a snipped-up Piparra pepper, two small cans of mild chilis and a can each of crushed and cubed tomatoes.  Three bay leaves. a tiny smidge of ground cloves, a hint of Cajun seasoning and more chili powder to taste, covered and left to simmer for ten minutes, stirring at least once: chili enough for three meals, and better after it's been frozen and reheated with whatever extras I might add.  It'll cook down thicker if you simmer it longer.  You build this around as much fresh ingredients you can find ready to go -- the other market I go to often has fresh diced onion, diced mixed peppers and pico de gallo, ready to go -- and then fill it out with canned and dried stuff.