southwestern hash with eggs
Breakfast
Southwestern Hash with Eggs
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas.
Ingredients
- 1-1/2 pounds pork steak, cubed
- 1 teaspoon vegetable oil
- 1 large potato, peeled and cubed
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/2 cup chopped green pepper
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 beef bouillon cube
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 4 large eggs
- 3/4 cup shredded cheddar cheese
- 4 corn tortillas (6 inches), warmed
Directions
- In a 10-in. ovenproof skillet, cook pork in oil until browned, about 4 minutes. Add potato, onion, garlic and green pepper; cook and stir for 4 minutes. Stir in tomatoes, bouillon, cumin, salt, pepper and cayenne. Cover and cook over low heat for 30 minutes or until potatoes are tender, stirring occasionally. Make four wells in the hash; break an egg into each. Bake, uncovered, at 350° for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
Related Posts
Breakfast
Apple and Sausage Sheet Pan Pancakes
Chicken