I spent the Labor Weekend in Santa Fe, New Mexico, touring the galleries with the Artist, strolling the streets, taking photos of colorful doors, and eating freshly-roasted Hatch chiles outside of the super market, on a bench, lined with newspaper.  Out of the two varieties available, I chose “medium” which turned out to be unforgivably hot. 

Whether due to stupidity, or bravery, you decide, I ate two chiles, straight up, without a single accompaniment, through tears.  I packed up the rest of the Hatch chiles in a plastic bag and took them back on the plane to Seattle.  The chiles did make it out of the bag at the Dallas-Forth Worth Airport, where they accompanied a plate of pulled pork barbecue.

 

Back in Seattle, I made my version of Dr. Seuss Green Eggs and Ham, naming mine Green, Eggs and “Ham”.  The green=Hatch chiles and zucchini and the “Ham”=shredded beef.

Green, Eggs, and “Ham” Breakfast Hash

Ingredients

2 teaspoons olive oil

1 zucchini, diced

6 mushrooms, diced

1 Hatch chile, seeded and diced

1/2 cup shredded cooked beef

salt and pepper to taste

2 eggs

Directions

1.  Heat oil in a large nonstick pan over medium heat.

2.  Add zucchini, mushrooms, chile, and beef.  Stir and saute for 5-7 minutes until the vegetables are tender.  Season with salt and pepper to taste.

3.  Break eggs into the vegetables, lower the heat and cover the pan with a lid.  Cook until the eggs are your desired doneness.