Cubano Hash
Serves 4
Recipe By: Rachael Ray
1 tablespoons extra-virgin olive oil
3/4 pounds ground pork
3/4 pounds Chorizo -- packaged peeled and chopped
1 medium onion -- chopped
3 clove garlic -- finely chopped
1 teaspoons ground cumin -- 1/3 palm full
1/4 teaspoons ground allspice
Salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 bottle beer
4 Portuguese rolls or 2 sandwich sized English muffins -- split and
toasted
4 deli-cut slices Swiss cheese
4 dill pickles -- chopped
2 tablespoons yellow mustard
2 tablespoons butter
4 large eggs
Preheat oven to 400 degrees F.
Heat a skillet over medium high heat with extra-virgin olive oil, 1
turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo,
onions, garlic and season mixture with cumin, allspice, salt and
pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook
a minute then add beer.
Arrange bread on baking sheet. Toast the split bread a bit, top with
1/4 of the meat mixture and Swiss cheese, return to oven and melt 2
to 3 minutes.
Mix pickles with mustard. Heat a skillet with butter over medium
heat. To melted butter, add eggs and fry to desired doneness.
Top Cubano hash with relish and fried egg and serve.
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/