YIELD: 12 servings For the sofrito: 3-4 Tbsps. olive oil 3 cups green pepper, large dice 2 cups yellow onion, large dice 2 Tbsps. garlic, roughly chopped (6 cloves) For the potatoes: 10 each (80 count) potatoes olive oil, as needed For the hash: 4 Tbsps. butter 2 ½ lbs. pre-cooked pork shoulder,     coarsely chopped 2 cups tomato, diced 1 Tbsp. oregano, diced 1 cup pork or chicken stock ¼ cup parsley, chopped 12 large eggs, poached 12 ...

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