Thinking of a new stupid mashup of breakfast stuff.

[Mosca]

I really don’t get new ideas, I just recycle old ones. And I like the tastes and flavors I like, I don’t know any others, of course., and why would I make something I don’t like? So that leads me to taking things and pretending they’re different, when really they just look different. But they’re going to taste the same.

Remember Mexican omurice? Well, I want to do something like that, the kids (daughter and s-i-l) are on an extended visit and I think it would be fun. But my daughter doesn’t like pico (cilantro, onions, tomato). And I don’t want to make rice just for that.

So I’m thinking: this is something that could be made with hash browns. Of course it can, why not? And there’s no reason I can’t put peppers in there. There’s no reason I can’t put bacon in it. There’s no reason I can’t put it on a chorizo patty (or mix chorizo into the hash browns, either way). I could put salsa into it (she likes salsa, Idk why there’s a difference).

So envision this: a base of a chorizo patty. A ball of hash browns mixed with salsa and peppers and bacon. Then topped with scrambled eggs lined with cheese. It would look like an egg mound, you cut into it with a fork and there’s the hash brown stuff inside. If I could figure out a way to make the eggs over easy and get them on top upside down, I could make it like a lava cake kind of thing.

That would be pretty good, I think. It won’t really taste any different from other stuff I make, but the presentation would be delightful. I could probably extend the hash browns with black beans seasoned with a little cumin or chili powder, but there’s no point in opening a can of beans for this, there are a lot of good things already, and a nice combination of textures, with crispy bacon, intermediate (some crispy, some soft) hash browns, soft eggs, and chewy sausage patty.

I think about breakfast food way too much, and way too deeply. This can’t be normal. It probably won’t get done until next weekend, though.

[Purc]

Mosca You need to have breakfast at Waffle House and get your hashbrowns scattered, smothered, topped, peppered, covered, diced, capped, country, and or all the way. If you are flying into Austin for the next Meat Up, there are several locations of Waffle House to get your fill of southern hash browns.

They are open 24 hours, 7days.

www.wafflehouse.com

[Mosca]

There’s a Waffle House about 20 minutes from me, in Scranton. But the relationship between Scranton and Wilkes-Barre is strange. It’s 10 miles. We have separate newspapers and TV reporting. People from Scranton think people from Wilkes-Barre are uneducated hicks, people from Wilkes-Barre think people from Scranton are unsophisticated posers. People from Wilkes-Barre think Scranton is a day trip, people from Scranton wonder why anyone would ever go to Wilkes-Barre. So I’ve never been to it.

[Oak Smoke]

I buy my hash browns with bell pepper and onion already mixed in. They’re called potatoes something or another. Anyway when you’re putting the peppers in there you might as well put in some onion as well. My next suggestion would be to put down a layer of refried beans then your chorizo patty. Lastly this is just screaming for cheese. I remember your post showing all the incredible cheese you have on hand, here’s a good place to use some of it. In the mood I’m in today if I were making this for myself I might leave the salsa out and serve it with a couple of slices of good vine ripened tomato.

[texastweeter]

You are the DaVinchi of breakfast foods. Where you go, I will follow.

I have always been interested in a "dirty rice' style hash that has been scattered and fried just a bit too long so it's crunchy. Maybe using chorizo.

[acorgihouse]

I somehow missed your omurice post in July, but just read through. I love chicken fried rice, make a batch almost every week. I used to make it weekly, for my work lunches, and I still keep it in fridge and freezer for quickie meals. Especially good topped with (sometimes leftover) grilled asparagus or grilled zucchini. This seems made for fried rice, given egg (on a small scale) is already a component, the addition of omelet style egg blanket could only improve it. I'm fresh out of fried rice, but thawed the chicken, and leftover rice, from freezer overnight. It's on my agenda for today. I'm imaging cfr ball, with overlay of egg. Std soy sauce in the rice, as usual, a hit of dark soy over top. I'm actually thinking about what if you boiled down dark soy sauce to a bit of a syrup thickness, like reduced balsamic, say? Drip that over the top? I'm kind of lucky, in a twisted way, in that I have an illness that wastes sodium, so I have often profound salt cravings, and full okay from the docs in my life to eat all the salt I want. Hmmm, will report back.

[Mosca]

I think that’s what Japanese omurice actually is: oriental fried rice with the egg over top. I’ve seen five different variations of presentations, the one I did was the first one I saw.

[RonB]

I wish I had paid more attention to what you had for breakfast at the NC Meatup.

[Mosca]

I was having fun with the hotel’s continental breakfast! All I remember was that two of them were pretty good and one was kind of dry, but worth the shot.