Pork and Hot Pepper Hash
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.
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Pork and Hot Pepper Hash
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.
From the Test Kitchen
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* Hot peppers contain oils that may burn skin and eyes. Wear plastic gloves. If using bare hands, wash well with soap and water.
Nutrition Facts (Pork and Hot Pepper Hash)
- Per serving:
- 500 kcal ,
- 33 g fat
- (15 g sat. fat ,
- 4 g polyunsaturated fat ,
- 17 g monounsaturated fat ),
- 110 mg chol. ,
- 418 mg sodium ,
- 24 g carb. ,
- 4 g fiber ,
- 2 g sugar ,
- 27 g pro.
Recipe Collections
Reviews (1)
Carla Phelps
1930 Days Ago
Really good and easy to change up the heat and flavors. Excellent!