Cubano Hash

Name: Cubano Hash
Ingredients: 1 tablespoon extra virgin olive oil; 34 lb ground pork; 34 lb chorizo sausage, casings removed and chopped; 1 medium onion, chopped; 3 garlic cloves, finely chopped; 1 teaspoon ground cumin; 14 teaspoon ground allspice; salt; pepper; 2 tablespoons tomato paste; 6 ounces beer; 4 Portuguese rolls, split and toasted; 4 slices swiss cheese; 4 dill pickles, chopped; 2 tablespoons yellow mustard; 2 tablespoons butter; 4 large eggs

17 ingredients

13 steps

Ingredients

1 tablespoon extra virgin olive oil
34 lb ground pork
34 lb chorizo sausage, casings removed and chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
14 teaspoon ground allspice
salt
pepper
2 tablespoons tomato paste
6 ounces beer
4 Portuguese rolls, split and toasted
4 slices swiss cheese
4 dill pickles, chopped
2 tablespoons yellow mustard
2 tablespoons butter
4 large eggs

Directions

1

Preheat oven to 400 degrees.
2

Heat a skillet over medium-high heat and add the oil.
3

Add pork and brown, 3-4 minutes.
4

Add chorizo, onions, garlic and season with cumin, allspice and salt and pepper, to taste.
5

Cook 7-8 minutes.
6

Stir in tomato paste, cook a minute then add beer.
7

Simmer 5-7 minutes.
8

In a small bowl, mix pickles with mustard and set aside.
9

Arrange bread on a baking sheet.
10

Toast the split bread a bit, top each with 1/4 of the meat mixture and a piece of Swiss cheese, return to oven and melt 2-3 minutes.
11

Heat a skillet with butter over medium heat.
12

To melted butter, add eggs and fry to desired doneness.
13

Top Cubano hash with relish and fried egg and serve.