Friday, March 16, 2012

Portuguese Hash and Eggs

serves 4
8 large eggs
4 large potatoes, washed, microwaved for 6 to 8 minutes or until fork tender and diced medium
6 tablespoon butter, divided
1 pound pork stew meat or pork chops, diced
1/2 golden sweet bell pepper, diced
1/2 orange sweet bell pepper, diced
1 onion, diced
1 garlic clove, minced
1 tablespoon Goya seasoning or equivelant
1 tablespoon paprika
salt and pepper to taste
1 nice handful cilantro, chopped

Add butter to a frying pan on medium high heat and add diced pork.  Cook until done about 8 to 10 minutes. add bell peppers, onion and garlic.  Cook until fragrant and tender. Add in diced potatoes and brown. Stir in seasonings and cilantro.

In another pan on medium heat, add remaining butter. Fry eggs (or poach if you perfer).  Plate hash and place eggs atop hash on each plat

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