CSA had provided us with quite a few peppers We had a lot of potatoes from Golden Share, with which we also participate.
I'm still working on poaching. I'll get it down, eventually. I was using too narrow a pan. I'll try a larger pan next time.
For the hash, I diced three small red skinned potatoes, one half a small yellow onion, one small red bell pepper, one small green bell pepper, and one each of a cherry pepper, a banana pepper, and a Serrano chili. In a medium-hot pan, I started frying the potatoes. Once partially cooked, I added the peppers and onion. Cooked everything for a bit then added about a tablespoon of minced garlic, one quarter teaspoon each of cumin and chili powder, and kosher salt and fresh ground black pepper to taste. Cook, stirring frequently, until potatoes are tender.
Plate the hash, then gently place the poached eggs on top.