Tuesday, August 03, 2010

Episode 16 - Leftovers R' Us

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a.k.a Southwestern Hash with Sunny-side Eggs

Sometimes you just need to empty the fridge.  Sometimes you just wanna live out your childhood dream of eating breakfast at every meal.  Sometimes I think I might be a giant nerd for having a blog, but then I realize no one actually reads this and I feel cooler already! ...right.  On to the food!  This is made out of stuff we usually have sitting in the fridge/cupboard half-eaten.  Feel free to substitute with whatever you have lying around.  This recipe is super versatile!

1 tbsp olive oil

3 cloves garlic, minced
1 onion, diced
1 cup baby potatoes, quartered
1 red pepper, diced
4 ribs celery, diced
1 hot dog wiener, diced**
1 can black beans, drained and rinsed
3 tomatoes, diced
pinch of each salt and pepper
2 tbsp juice from the bottom of a jar of jalapeno peppers
2 tbsp hot sauce
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1/2 tsp cayenne pepper
2 small chipotle peppers, diced
1 cup sharp cheddar cheese, shredded
1 avocado, diced
1 pinch red peppers flakes, optional
3 eggs

**I know...it's weird but it was in the fridge and needed to be used.  If you don't happen to have a random hotdog wiener sitting around don't bother getting one.  Just toss in some other slightly gross, precooked meat product you happen to have sitting around...or skip it entirely.  Whatever.

Heat the olive oil in the pan and saute the garlic and onions for about 2 minutes then add the potatoes.  Cook for about 5 minutes or until the potatoes start to soften a little bit.  Add the peppers, celery, beans, wiener and tomatoes and give them a stir.  Season with salt, pepper, hot sauce, pepper juice, chipotle peppers and all the spices the cover the skillet and let the entire mixture simmer for about 10 minutes or until the potatoes are cooked through.  Reduce the heat to low, uncover and sprinkle with the shredded cheese.  Let the cheese melt while you cook your eggs.

To cook the eggs, spray a frying pan with cooking spray and heat the pan over medium-low heat.  Crack the egg into the pan and cover until the whites solidify and the yolks are still runny (about 2-3 minutes).

To serve, scoop some hash into a bowl, sprinkle with avocado and top with an egg.  If you like it spicy, sprinkle some red pepper flakes over the egg.  Soooo good.

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