Southwestern Hash with Eggs Recipe

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

Contributor:	Contributor: Elissa Miller Added: Sunday, August 26, 2007

Category:	Category: Breakfast Favorites, Breads, and Muffins

Ingredients:	Ingredients: 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

Directions:	Directions: 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 350º for 10-12 min. Sprinkle with cheese; cover and let stand for 5 min. Serve over tortillas.

Number Of Servings:	Number Of Servings: 4

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Southwestern Hash with Eggs Recipe

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