Cubano Hash (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon extra-virgin olive oil |
3/4 pound ground pork |
3/4 pound, packaged chorizo, peeled and chopped |
1 medium onion, chopped |
3 cloves garlic, finely chopped |
1 teaspoon ground cumin, 1/3 palm full |
1/4 teaspoon 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 |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness.
5. Top Cubano hash with relish and fried egg and serve. Oh yeah, Baby!
|
|