Hash 'n' Eggs

There is nothing quite so tempting on a breakfast plate as crispy corned beef hash with a couple over-easy eggs crowning the pile.  Recently I could no longer stand the compulsion for some...  so, in my Bariatric Food Dude way, I went looking for a bariatric friendly substitute.

This dish is made from leftovers - if you are anything like me, your refrigerator is full of bits and pieces of meals you brought home from restaurants and parties - or had for dinner in the last week.  So..  before it all becomes a fuzzy blue green science experiment, you can make something crispy and tasty!  

During each pass at this recipe I've used different meats, always in combination.  After all, variety IS the spice of life!  Some or all of the following, all finely cubed: chicken breast, sausage, a bit of beef stick, some crispy bacon, cubed roast beef, leftover steak - AND a bit of good corned beef from the local deli...

Serves 1

Ingredients

1/2 cup meat (finely cubed) 
1/4 cup bell pepper - cubed (I used red for color)
1/4 cup onions - cubed
1/2 cup shredded cheese

Instructions

• Add a little oil to a non-stick skillet over Med-High heat
• Add the meats and vegetables.  
• Toss or stir as needed to get all edges nicely browned and crispy
• Stir in the shredded cheese.
• Form it into a disk and allow the cheese to crisp on the bottom
• Flip it over and crisp the other side
• Remove to a plate and top with some runny eggs.

Cook's Notes:

About any leftover foods work.  Cauliflower, green beans, a little jalapeno, left over hot dogs, whatever..  Just cut it all into small cubes.

Spice it any way you want.  I like a little granulated garlic, Tony Chacheries and onion powder in mine.

Any way you like your runny eggs is fine.  I've used over-easy, sunny side up, soft boiled and poached