It’s Let’s Dish Wednesday, y’all! Today I’m taking a break from The Pioneer Woman, and sharing with you a find from my Better Homes and Gardens Magazine. It was a cold and snowy day for us on Saturday, so I decided to make something with a little spice to help warm us up. This is a great dish! It’s a pretty spicy though, so beware J For M and I, the spicier, the better!
Pork and Hot Pepper Hash
1 cup loosely packed fresh cilantro
1 poblano pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped (I did not my jalapeno)
1 clove garlic, minced
1 ¼ lbs. ground pork
3 Tbsp. lime juice
1 lb. baby Yukon golden potatoes, halved or quartered
½ tsp. salt
¼ tsp. ground black pepper and/or crushed red pepper (I opted for “and”)
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
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. Makes 4 servings.
NOTE: Hot peppers contain oils that may burn skin and eyes. Wear plastic gloves. If using bare hands, wash them well with soap and water. I read that lemon juice will also remove any hot pepper residue from hands.