Recipes and Cooking Pork and Hot Pepper Hash 4.7 (14) 1 Review Kick off your morning with some heat! This breakfast skillet calls for poblanos, jalapenos, and hot sauce for a pork hash breakfast that will surely wake you up. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 15 mins Stand Time: 15 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup loosely packed fresh cilantro leaves, finely chopped 1 poblano pepper*, seeded and finely chopped 1 jalapeno pepper*, seeded and finely chopped 1 clove garlic, minced 1 ¼ pound ground pork 3 tablespoon lime juice 1 pound baby Yukon gold potatoes, halved or quartered ½ teaspoon salt ¼ teaspoon ground black pepper and/or crushed red pepper ¼ cup chicken broth (optional) 4 eggs, cooked sunny side up in 1 Tbsp. butter Sliced red and/or green jalapeno peppers (optional) Fresh cilantro sprigs (optional) Bottled green hot pepper sauce Lime wedges Directions In a large bowl combine cilantro, poblano pepper, jalapeno pepper, and garlic. Add pork and lime juice. Gently mix to combine. Set aside for 15 minutes to blend flavors. Meanwhile, in a large saucepan cook potatoes in boiling salted water, covered, for about 10 minutes or until just tender. Drain. In a large skillet cook pork mixture until pork begins to brown. Stir in potatoes; sprinkle with salt and pepper. Cook 5 to 7 minutes more or until pork is cooked through and potatoes are tender, turning occasionally. For moister hash, stir in chicken broth, if desired. Serve eggs over hash. Top with sliced peppers and additional cilantro, if desired. Pass bottled green hot pepper sauce and lime wedges. * * Hot peppers contain oils that may burn skin and eyes. Wear plastic gloves. If using bare hands, wash well with soap and water. Rate it Print Nutrition Facts (per serving) 500 Calories 33g Fat 24g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 500 % Daily Value * Total Fat 33g 42% Saturated Fat 15g 75% Cholesterol 110mg 37% Sodium 418mg 18% Total Carbohydrate 24g 9% Total Sugars 2g Protein 27g Vitamin C 111mg 555% Calcium 78mg 6% Iron 3.6mg 20% Potassium 1079mg 23% Fatty acids, total trans 0.1g Folate, total 62mcg Vitamin B-12 1.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.