Pork-Potato Hash with Eggs

Pork-Potato Hash with Eggs Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
$1.81 per serving.

Pork sold as "country-style ribs" is not always from the rib section; it can be cut from a pork shoulder roast, too. Either way, it's economical and generally cut into individual "ribs," making it easy for you to ask your butcher for just the number you need.

Yield:

4 servings (serving size: 1 egg and about 1 1/2 cups hash)

Recipe from

Nutritional Information

Calories 334
Fat 13.8 g
Satfat 4 g
Monofat 6.6 g
Polyfat 1.6 g
Protein 20.2 g
Carbohydrate 33.2 g
Fiber 3.9 g
Cholesterol 244 mg
Iron 3 mg
Sodium 845 mg
Calcium 75 mg

Ingredients

12 ounces pork country-style ribs (about 2 ribs)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
2 1/2 cups water
6 garlic cloves, crushed
1 tablespoon olive oil
4 cups (1/2-inch) cubed red potatoes (about 1 1/2 pounds)
1 cup chopped onion
4 large eggs
1/4 teaspoon ground red pepper
3 tablespoons thinly diagonally sliced green onions

Preparation

1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.

2. Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt. Working with one egg at a time, carefully crack eggs over potato mixture, about 1 inch apart in pan. Sprinkle eggs evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce heat, and cook for 3 minutes or until desired degree of doneness. Sprinkle with green onions.

Note:

October 2009
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