Cubano Hash

Ingredients

• 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 Fresh CHRISTOPHER RANCH California 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

Directions

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.