Well, among other things…

Southwestern hash with eggs:

– 1.5 lbs. pork steak, cubed
– 1 t. vegetable oil
– 1 large potato, peeled and cubed (I increased the number of potatoes to 3 because they were on the small side)
– 1 medium onion, chopped
– 1/2 cup chopped green pepper
– 1 can diced tomatoes and green chiles
– 1 beef bullion cube
– 1/2 t. ground cumin
– 1/2 t. salt
– 1/4 t. pepper
– 1/8 t. cayenne pepper
– 4 eggs (you can bump number up as needed, I ended up using 7 eggs)
– 3/4 cup shredded cheddar cheese

Instructions:
1) Cook pork in large sauce pan and add potato, onion, garlic, and green pepper. Cook and stir for about 4 minutes.
2) Stir in tomatoes, chili pepper, bullion, cumin, salt, pepper, and cayenne pepper. Cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally.
3) Make wells in the hash, break eggs into the wells, and cook until eggs to desired level of doneness (surely, there’s a better word for that, but I can’t think of it right now). Sprinkle cheese with cheese, cover with lid, and let stand 5 minutes.

It’s a pretty easy recipe, which is about all I’m really good for these days as my wife has spoiled me for cooking.

I think you’re burying the lede: What were you cooking?

I watched Caped Crusader over the course of about a week. I liked the first half more than the second half. I was also distracted with cooking during the first half, so I’ve been wondering if I really liked it all that much or if I was just distracted.