Southwestern Hash with Eggs Recipe

5 1 1
Southwestern Hash with Eggs Recipe
Southwestern Hash with Eggs Recipe photo by Taste of Home
Publisher Photo

Southwestern Hash with Eggs Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min.

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 eggs
  • 3/4 cup shredded cheddar cheese
  • 4 corn tortillas (6 inches), warmed

Directions

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 each: 520 calories, 23g fat (10g saturated fat), 335mg cholesterol, 1104mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 49g protein.

  • 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 eggs
  • 3/4 cup shredded cheddar cheese
  • 4 corn tortillas (6 inches), 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. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSouthwestern Hash with Eggs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
recabecka User ID: 5326395 86611
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!"

Loading Image