Oops, Wrong Pepper

     It's still pretty good.  It's right at the edge of "too hot" for me.  But I'd better start at the beginning--

     My corned beef hash experiments are ongoing.  The best of the modern brands (Hormel Mary Kitchen) isn't too different from the stuff I remember from childhood, but it's not quite the same.  Adding a simple cornmeal and (panko) breadcrumb crust is a big improvement, and having gotten that far, I wondered how it might work to add a small can of mild green chilis to the hash.

     Someday I'll know, but not today.  There were five cans of chilis in the cupboard: a larger can of fire-roasted ones, three 4-ounce cans from various brands, and one that wasn't: it was a small can of jalapeno peppers.

     Naturally, that was the one I laid hands on and opened without checking.  At that point, I was committed.  I don't dislike jalapenos, but their particular heat is a little too much for my palate except in very small quantities.  I added extra cornmeal to the hash and peppers mix (it's an excellent moderator of flavors), broke a couple of eggs over it, and snipped cheese on top right before serving.  I also chopped up some fresh cherry tomatoes, and put them on top of the cheese when I served it.

     It's good, but it's still hot-hot.  I'm alternating bites of toast with the hash, and that works out.  Tam wanted to try it, and she says corned beef hash with jalapenos is good.

     So if you're down with heat, that's something you might like.  I'll try mild green chilis next time.  Checking online, I've found some recipes that add a small amount of canned diced tomatoes and peppers to the hash, and that looks intereresting, too.