Jalapeno Breakfast Hash

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.

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Hmm Hmm Skillet Potatoes

I was out east last Wednesday to take my Mom out to the grocery. She has a Meat Farms market out by her and while we where there I picked up a pound of slab bacon. I don’t often get slab bacon, and since the market had a couple of packages of white and portobello mushrooms on their sale rack, an alarm went off in my head. It should come as no surprise to my more faithful readers that my alarm sounds an awful lot like a dinner bell! Since they always have great prices on potatoes and onions at Meat farms, my next course of action seemed pretty clear. Oh, and I grabbed a couple of jalapenos and the rest is outlined below:

Here’s what you’ll need (f you skipped the narrative above):

  • 1 cup of slab bacon diced
  • 1 medium onion diced
  • 2 medium portobello mushrooms diced
  • 2 large white mushrooms diced
  • 3 medium long island potatoes diced
  • 2 jalapenos minced
  • paprika, salt, pepper

In a nice seasoned cast iron skillet, start browning up the bacon. Then toss in the onion and jalapeno. Then toss in the mushrooms. As this gets cooking, toss in the diced potatoes. Sprinkle this with paprika for coloring, then fold the potatoes into the mixture. As its cooking up season it with some salt and pepper to taste. Once the potatoes are cooked through and soft, the dish is ready to serve. If you don’t like the heat of the jalapeno, you could substitute a small green bell pepper.