Breakfast Hash Bowl with roasted chili

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the breakfast hash and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.