Friday, September 05, 2014

One Dozen Eggs: Part 9 and 10

     I'm on the early-morning shift for awhile again, so this "morning" breakfast was at 11:00 p.m.  Corned beef hash (one of the single-serving cans they sell at Wal-Mart) with a sauteed Hatch chili and a little onion, topped with two eggs scrambled.

     Part A:
     Part B:
     Layer Part A on plate, top with Part B and garnish to suit:
     Ahh, food!
     That should hold me for awhile.
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8 comments:

  1. BGMillerSeptember 5, 2014 at 3:33 AM

    And yet knowing there are only two eggs left makes me a little sad.


    BGM

    ReplyDelete
  2. Fuzzy CurmudgeonSeptember 5, 2014 at 8:37 AM

    Mmmm.

    ReplyDelete
  3. Roberta XSeptember 5, 2014 at 12:12 PM

    I believe, BGM, though I have no evidence before me, that the common or garden-variety hen's egg remains widely available at various specialist dispensaries, some of which even sell eggs laid by hens that have eaten enough bugs and dirt to produce eggs with decent shells and good flavor. Anyway, they did as of about twenty minutes ago.

    ReplyDelete
  4. BGMillerSeptember 5, 2014 at 1:26 PM

    Ahh...but these have been special.


    And I have been brutally harmed by too many years of industrial grade eggs by the gross.

    BGM

    ReplyDelete
  5. JenniferSeptember 5, 2014 at 2:04 PM

    I am very much enjoying this series on the eggs. Such versatile ingredients.

    ReplyDelete
  6. CarteachSeptember 5, 2014 at 5:08 PM

    Now..... I am HUNGRY

    ReplyDelete
  7. waepnedmannSeptember 5, 2014 at 7:51 PM

    NO!!

    Not canned!

    You heretic.

    This is easy and elk-camp approved.

    One small milk carton box of dehydrated hash-browns (Walmart). Cover potato shreds with water and microwave for five minutes. Use boiling water if in the boonies.
    One large roughly chopped onion (Walmart)
    One can (note: secret ingredient) Palm brand corned beef from New Zealand found in the Mexican food section at (Walmart).
    Are you sensing a theme?
    Another secret ingredient is hot (Sadia if possible) Hatch chili. Roast fresh chili under broiler until skin is blackened and splotchy, place in ziplock bag in 'fridge overnight, and peel the next morning.
    Ortega does sell a "hot" canned diced chili (Walmart) that will serve when refrigeration is not do-able, but once you have eaten Hatch chili you will spit Ortega's out.
    Sauté onion in olive oil.
    Add hash-browns.
    Cook until limp.
    Add corned beef and chili.
    Carefully crank up heat and brown.
    Turn as it browns.
    A little crunch is a good thing.
    Top with eggs over easy.
    Serves 2-3.

    Hatch chili is available roasted, peeled, and frozen by people in the Hatch Valley of New Mexico.
    Delivery by Big Brown Truck or Fed Ex.
    Order now. It is harvest time and when it is gone it is gone.
    It might be an acquired taste. My mom and dad spent their honeymoon in Hatch.

    PS
    I found Tam, again (I looked forward to her writing on TFL a few eons ago), when you put out the call for assistance a few years back.
    Thanks Roberta.

    ReplyDelete
  8. Jim RSeptember 7, 2014 at 8:36 PM

    That looks and sounds delicious. I've heard of food biting back before, but have never seen an actual display of mandibles.

    ReplyDelete

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