Cubano Hash

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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1 tablespoon extra-virgin olive oil

3/4 pound ground pork

3/4 pound, packaged chorizo, peeled and chopped

1 medium onion, chopped

3 cloves garlic, finely chopped

1 teaspoon ground cumin, 1/3 palm full

1/4 teaspoon ground allspice

Salt and freshly ground black pepper

2 tablespoons tomato paste

1/2 bottle beer

4 Portuguese rolls or 2 sandwich sized English muffins, split and toasted

4 deli-cut slices Swiss cheese

4 dill pickles, chopped

2 tablespoons yellow mustard

2 tablespoons butter

4 large eggs


  1. Preheat oven to 400 degrees F.
  2. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook a minute then add beer.
  3. Arrange bread on baking sheet. Toast the split bread a bit, top with 1/4 of the meat mixture and Swiss cheese, return to oven and melt 2 to 3 minutes.
  4. Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness.
  5. Top Cubano hash with relish and fried egg and serve. Oh yeah, Baby!
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