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
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