I was going through the produce section over at Cherry Valley market the other day, and there were these jalapeno peppers that were simply irresistible. They were plump, lustrous, green and at a dollar twenty nine a pound! Well, I couldn’t pass them up. But now… what to do with these treasures? Hmm.. seems I have some left-overs in the fridge that could use a little pepping up…
Here’s what you’ll need:
- two boiled potatoes
- about eight ounces of left over corned beef
- one medium onion
- two jalapeno peppers
Nothing could be simpler. Dice the onion and toss it into a non-stick fry pan on a low to medium heat. Dice the potatoes, the colder they are the easier to dice, and toss them in a bowl with a splash of olive oil. Then add them to the pan. Dice up the corned beef, mince the jalapenos and toss these into the pan. Heat this through thoroughly. Pat the mixture down and let it brown a bit on the bottom before turning it over and repeating the process. Give the potatoes time to brown and then serve this with a poached egg on top.