Southwestern Hash with Eggs Recipe

Southwestern Hash with Eggs Recipe

  • 1 1/2 pounds pork steaks, cubed
  • 1 teaspoon vegetable oil
  • 1 large potato, peeled and cubed
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup chopped green bell pepper
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • 1 cube beef bouillon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 eggs
  • 3/4 cup shredded Cheddar cheese
  • 4 (6 inch) corn tortillas, warmed
  1. 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.
  2. Bake, uncovered, at 350 degrees for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes. Serve over tortillas.
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