There are some days when I forgo the oatmeal with bananas and order the corned beef hash and eggs. Today was one of those days. I think I may have even giggled a little as the plate arrived in front of me... in all it's greasy, glowing splendor. Gluttonous as my breakfast was, it put my taste buds on high alert and inspired me to create a hash of my own. I started by sauteing potatoes, onions, and garlic in olive oil. Once that mixture was softened and roughly mashed, I added chopped chard. Everything was coated and simmered in a dressing made of stone ground mustard, brown sugar, and a splash of cider vinegar. Sweet, tangy and topped with crumbles of queso fresco, this hash was far from ordinary. Who knew that a little indulgence would lead to a day of inspiration?