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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.