Pork and Hot Pepper Hash

Ingredients

4

Servings

1 cup loosely packed fresh cilantro leaves, finely chopped, plus more for garnish
1 poblano pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
1 1/4 pounds ground pork
3 tablespoons lime juice
1 pound baby Yukon Gold potatoes, halved or quartered
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed, (optional)
1/4 cup chicken broth (optional)
1 tablespoon butter
4 eggs
Lime wedges

In a large bowl, combine cilantro, poblano pepper, jalapeño pepper and garlic. Add pork and lime juice. Gently mix to combine. Set aside for 15 minutes to blend flavors.
Meanwhile, in a large saucepan, cook potatoes in boiling salted water, covered, for about 10 minutes or until just tender. Drain.
In a large skillet, cook pork mixture until pork begins to brown. Stir in potatoes; sprinkle with salt, pepper and, if desired, crushed red pepper. Cook 5 to 7 minutes more or until pork is cooked through and potatoes are tender, turning occasionally. For moister hash, stir in chicken broth, if desired.
Heat butter in small skillet over medium heat. Cook eggs to sunny-side up. Serve eggs over hash. Serve with lime wedges and, if desired, additional cilantro.

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