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Southwestern Hash with Eggs Recipe
Southwestern Hash with Eggs Recipe photo by Taste of Home

Southwestern Hash with Eggs Recipe

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"Before I retired, this all-in-one skillet dish was constantly requested at office brunches," writes Barbara Beasley of Beaumont, Texas. "I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas."
TOTAL TIME: Prep: 1 hour Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 1 hour Bake: 10 min.
MAKES: 4 servings

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 chilies, undrained
  • 1 beef bouillon cube
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 Eggland's Best Eggs
  • 3/4 cup shredded cheddar cheese
  • 4 corn tortillas (6 inches), warmed

Nutritional Facts

1 serving (1 each) equals 520 calories, 23 g fat (10 g saturated fat), 335 mg cholesterol, 1,104 mg sodium, 29 g carbohydrate, 4 g fiber, 49 g protein.

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. 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. Yield: 4 servings.
Originally published as Southwestern Hash with Eggs in Quick Cooking May/June 1999, p12

Nutritional Facts

1 serving (1 each) equals 520 calories, 23 g fat (10 g saturated fat), 335 mg cholesterol, 1,104 mg sodium, 29 g carbohydrate, 4 g fiber, 49 g protein.

Reviews for Southwestern Hash with Eggs

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MY REVIEW
Reviewed Dec. 19, 2012

This is awesome, just awesome!!! I used leftover bbq'd beef brisket instead of pork steak. Skipped the bouillon and the tortillas. We thought it was just perfect - will definitely land this one in my recipe box! Where are the stars to rate.. missing today, just know I'm giving it 5 stars!!!!

MY REVIEW
Reviewed Apr. 5, 2011

I didn't have pork steaks, so I used deli corned beef , I had and 5 strips of bacon. OMG!! very very good. Thank you!

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