Anaheim Chili Hash
I have fallen for Anaheim chilies. They have lots of chili flavour, without the heat. They are perfect for early in the day, when you do not want to have chili breath for the whole day. I have been using them with eggs and potatoes often. This is my go to recipe for breakfast or brunch. I usually sleep quite late and when I eat it hurts so I only eat twice a day so you can call it breakfast but it more like brunch or even lunch, but here it goes.I hope you enjoy it is very tasty and very healthy. Don't let the healthy stop you though because the flavours are over the top.
One Anaheim chili, chopped
1 cup celery, chopped
1/2 cup gluten free ham, chopped
1 cup cooked potatoes, chopped (I make extra the night before)
1- 2 cups baby kale
2 tbsp olive oil
1/2 tsp ground cumin
salt & pepper to taste
Clean the chili and remove the seeds, chop into small chunks. Chop the celery, ham, and potatoes into chunks (you could add any other vegetables as desired)
Add the olive oil to a non stick pan, and heat on medium. Add the peppers, potatoes, celery & ham. Cook until softened. Season with salt & pepper. Add the baby kale and the ground cumin. You could substitute baby spinach if your not fond of kale, but the baby kale has a really nice bite to it. Give the mixture a quick stir.
It will only take a minute or two until the kale is cooked. The kale will wilt and then it is done. Sometimes I cook a sunny side up egg to serve on top of this hash, today I had it on its own.
I highly recommend you try the baby kale. I have tried fully grown kale before and it was tough and chewy, but the baby kale is just delicious and so good. The extra flavour of the chilies in the mix gives the hash just the right amount of kick to start your day with a little wow. If you want a little extra protein, fry up an egg and place it on top. The egg yolk mixes with the hash and is so good. Hope you enjoy. I am so addicted to these little chilies. I have found lots of ways to add them to everything.