Southwestern Hash with Eggs
"Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas..."
INGREDIENTS
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1-1/2 pounds pork steak, cubed
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1 teaspoon vegetable oil
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1 large potato, peeled and cubed
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1 medium onion, chopped
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1 garlic clove, minced
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1/2 cup chopped green pepper
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1 can (10 ounces) diced tomatoes and green chilies, undrained
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1 beef bouillon cube
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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4 eggs
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3/4 cup shredded cheddar cheese
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4 corn tortillas (6 inches), warmed
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