I'm a hasher afterall

Food and blogging about it can take up so much of my attention that I lose track of all other things. For example, like just now when I was writing up my race report I left a pot of water on to boil to make tea and promptly forgot about it, but steadily wondering what that burning smell was. THANKFULLY, I just mucked up my pan a bit (hopefully not too bad, its my own pan that size). But I had been concentrating on writing up that blog, so I could get to this one. The one about food that is what matters right!!!

Last week, John Pearch had mentioned something about being a Hasher and I said, yeah no, I am not a hasher because I can't drink beer, though the idea of combining drinking and running is not an idea I am unfamiliar with. I mean I did run the Napa Valley Marathon to win the wine. But as the title suggests, I am a hasher after all. A breakfast hash-er that is. This morning, in lieu of having an opportunity to make a well thought out dinner, I made a spectacular breakfast. That satisfies the "morning after" (race that is) hunger. In fact, I like that so much, that is what I am going to call this recipe. I slept really well last night and woke to another beautiful day and beautiful lazy days insist on a better breakfast. Much like my new found love of my cast iron panini grill, I have a rebirth in my love of my cast iron skillet. I just never got in the habit of using it....oh how that is about to change!

Morning After Hash
serves: 1


1/2 onion, 1/2 inch dice
1/2 red bell pepper, 1/2 inch dice
1/3 anaheim pepper, 1/2 inch dice
4-5 mushrooms, 1/2 dice
6 small red, blue or white potatoes, 1/2 dice
2 tablespoons olive oil
red pepper flakes
chili powder
sea salt (lots)

2 hard boiled eggs, sliced (or if already on hand, throw some eggs in the end and scramble the whole mess up together!)
1/2 avocado, sliced
3 tablespoons medium salsa


In a cast iron skillet, over medium high heat, heat the olive oil and add the potatoes.Cover the potatoes and cook for 15 minutes, stirring on occasion, but mostly just occupying yourself with getting your other ingredients chopped. Add in onions and cook f0r 2-3 more minutes, then add the remaining veggies and cook an additional 7-8 minutes, again stirring at your leisure. Add a few dashes of red pepper flakes, a tbsp or two of chili powder and as much salt as you need. Plate the mixture and put the slices of hard boiled eggs and avocado on top and a nice size scoop of Salsa, in this case San Juan Salsa Co salsa (keeping the theme of the weekends race). Enjoy while sitting in the sun and reading a good book, well thats how I did it!