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. —Barbara Beasley, Beaumont, Texas
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/2 teaspoon salt
- 4 eggs
- 1 garlic clove minced
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon ground cumin
- 1 teaspoon vegetable oil
- 1 medium onion chopped
- 1 beef bouillon cube
- 1/2 cup chopped green pepper
- 1 can (10 ounces) diced tomatoes and green chilies undrained
- 1 large potato peeled and cubed
- 4 corn tortillas (6 inches) warmed
- 1-1/2 pounds pork steak cubed
- Carbohydrate 24.1923844415064 g
- Cholesterol 31.0045 mg
- Fat 10.4456468816503 g
- Fiber 2.42551014075226 g
- Protein 12.5005414302885 g
- Saturated Fat 6.0271998091144 g
- Serving Size 1 1 servings. (261g)
- Sodium 298.636406089744 mg
- Sugar 21.7668743007542 g
- Trans Fat 0.53258634862124 g
- Calories 237 calories
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 350degrees for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
