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Southwestern Hash with Eggs

By: Taste of Home's Fast Family Favorites  
"This all-in-one skillet dish is perfect for breakfast or brunch."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 73 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

Directions

  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.

Footnotes

  • © 2002 Reiman Media Group, Inc.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Chloes mom 
it was pretty good i also did not have tommatoes with green chili so i used pace picante sauce MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by fpu 
This was very good. I didn't have tomatoes w/ green chili, so used about 1/2 jar of salsa... MORE

 
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