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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Courtesy of Rachael Ray Ingredients:
1 tablespoon extra virgin olive oil |
3/4 lb ground pork |
3/4 lb chorizo sausage, casings removed and chopped |
1 medium onion, chopped |
3 garlic cloves, finely chopped |
1 teaspoon ground cumin |
1/4 teaspoon ground allspice |
salt |
pepper |
2 tablespoons tomato paste |
6 ounces beer |
4 portuguese rolls, split and toasted |
4 slices swiss cheese |
4 dill pickles, chopped |
2 tablespoons yellow mustard |
2 tablespoons butter |
4 large eggs |
Directions:
1. Preheat oven to 400 degrees.
2. Heat a skillet over medium-high heat and add the oil.
3. Add pork and brown, 3-4 minutes.
4. Add chorizo, onions, garlic and season with cumin, allspice and salt and pepper, to taste. Cook 7-8 minutes.
5. Stir in tomato paste, cook a minute then add beer. Simmer 5-7 minutes.
6. In a small bowl, mix pickles with mustard and set aside.
7. Arrange bread on a baking sheet.
8. Toast the split bread a bit, top each with 1/4 of the meat mixture and a piece of Swiss cheese, return to oven and melt 2-3 minutes.
9. Heat a skillet with butter over medium heat.
10. To melted butter, add eggs and fry to desired doneness.
11. Top Cubano hash with relish and fried egg and serve.
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