Cubano Hash


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 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


Pre-heat oven to 400°F.

Heat a skillet over medium high heat with EVOO, 1 turn of the pan. Add pork and brown, 3-4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7-8 minutes. Stir in tomato paste, cook a minute then add beer.

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 2-3 minutes.

Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness.

Top Cubano hash with relish and fried egg and serve.

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