Southwestern Hash with Eggs
A 'hash' is a basic dish that is a tradional way in many cultures to use up left-overs. This South-Western take combines pork, egg, peppers and tomatoes and is served on corn tortillas.
Category: Mains
Source: www.tasteofhome.com
Equipment
| Ovenproof frying pan |
Ingredients
| Pork steak | |
| Vegetable oil | |
| Potato | |
| Onion | |
| Garlic clove | |
| Green pepper | |
| Diced tomatoes | |
| Beef bouillon cube | |
| Cumin | |
| Salt | |
| Pepper | |
| Cayenne pepper | |
| Eggs | |
| Cheddar cheese | |
| Corn tortillas |
Instructions
In an ovenproof frying pan, 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°F for 10-12 minutes or until the eggs are completely set.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
Nutrition
| Serving size: | 490.8 |
| Energy: | 635.1 |
| Ratio: | 1.3 |
| Carbohydrate: | 37.8 |
| Fat: | 28.3 |
| Protein: | 56.4 |
| Saturated fat: | 10.4 |
| Sodium: | 1198.7 |
| Sugar: | 8.3 |