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Southwestern Hash with Eggs Recipe

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This recipe for Southwestern Hash with Eggs, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elissa Miller
Added: Sunday, August 26, 2007


1 1/2 lb. pork steak (cubed)
1 tsp. oil
1 lg. potato (cubed)
1 clove garlic (minced)
1/2 c. green pepper (chopped)
1 can tomatoes with chiles
1 cube beef bouillon
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
4 eggs
3/4 c. cheddar cheese (shredded)
4 corn tortillas

In a 10-inch skillet, cook pork in oil until brown. Add potato, onion, garlic and green pepper cook 4 min. Stir in tomatoes, bouillon, cumin, salt, peper and cayenne pepper. Cover and cook over low heat for 30 min or till potatoes are tender. Make four wells in the hash; break an egg into each one. Bake uncovered at 350 for 10-12 min. Sprinkle with cheese; cover and let stand for 5 min. Serve over tortillas.

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