The kids liked it. I found it a bit boring, but I tend to like spicy foods. The red pepper actually tasted a bit out of place in an otherwise bland meal. I saved time by using pork I had already cooked from a previous meal. All in all, not bad, just not great.
Pork-Potato Hash with Eggs
$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.
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- Calories: 334
- Fat: 13.8g
- Saturated fat: 4g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 1.6g
- Protein: 20.2g
- Carbohydrate: 33.2g
- Fiber: 3.9g
- Cholesterol: 244mg
- Iron: 3mg
- Sodium: 845mg
- Calcium: 75mg
- 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
- 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.
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