I had never been a big fan of Nature’s most perfect prepackaged food, until we had our own fresh eggs each morning. Most of the time I eat eggs for breakfast. Poached, scrambled with bacon, fried flat and well done with cheese, or omelets. They are quick and easy, who doesn’t like quick and easy on a beautiful morning to save more time for enjoying the sunshine?
Even with giving away a couple dozen this past weekend I’m still blessed with nearly 4 dozen eggs. Yesterday I gathered 25 eggs, 10 from the hen pen, 15 from the mobile and fixed nests of our free lady birds. I feel guilty on days like this when there is such an abundance and I’m just not in the mood.
I had a nice box of leftovers from Torino’s. Friday night I had the Charlie’s Good Kabob with garden vegetables. May didn’t want her vegetables, so I had hers also. I added some chorizo and it made a nice breakfast hash.
Leftovers or not hash
2 oz chorizo, 4 oz steak, sliced, 2 oz sliced zucchini, 1 oz sliced yellow squash, 2 oz chopped broccoli, 2 oz chopped cauliflower, and 2 oz sliced onion
Heat griddle to 350° and toss everything on. Flip and flop until it gets a nice sear and the chorizo is cooked through. Plate it and top with cheddar cheese if so desired.
The thing I like most about this breakfast hash is that it doesn’t spike my blood sugar. It keeps me in control of my diabetes. No, it’s not traditional hash with potatoes, but seriously what did potatoes ever do for me?