Hashes

What!? You don't make hashes? How about stir fries? Skillet casseroles? I like to call them hashes, like corned beef hash, a breakfast favorite (when done right) of mine from when I was a young child. I find that when I start reducing the amount of grains I take in, hashes are a wonderful standby. There really isn't a good recipe for them. Recipes would ruin them. You make it up as you go. So, for example, for lunch I had an awesome hash that consisted of pork sausage (just plain, not Italian or anything fancy), asparagus (not quite in season, but this stuff was small and good the way asparagus should be, so apparently it's up somewhere), green bell pepper, mushrooms (for you Iowan's check out the farmer's markets when they start again. I know the guy who sells an awesome selection from Iowa City was at the winter market), onion, some herbs, some all purpose seasoning (I used Swamp Fire) and then a binder, often times horrible amounts of oil (I used just a bit to cook it all with as my pork is so lean there was nothing coming off of it), or in my case I like tomato sauce. I could eat these things all day. Do you see the formula here? A bit of meat (though if you are a veg head, by all means not necessary), an awesome assortment of (preferably) in season vegetation, seasoning and a binder. So. stinking. Good. I started making them regularly when I would make pasta for the kids. I could take their sauce and add gads of good stuff. Another favorite is to saute kilebasa slices, kale, garlic, onion, green bell pepper and tomatoes, plus seasoning and a little sauce. Awesome stuff.
Tell me that isn't one of the worst formulated, but oh so easy, recipes you've ever seen :)