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 sprigs oregano, fresh

1. For sofrito: Heat large sauté pan with olive oil. When oil starts to smoke, put in all ingredients and cook until everything is translucent, stirring frequently. Set aside to cool. This may be made a day ahead.
2. For potatoes: Rub potatoes with oil and bake in 350°F oven until tender, about 40 to 45 minutes. Remove from oven and cool, and then large dice. This may be made a day ahead, or leftover bakers may be used.
3. For hash: In large skillet or rondo, heat butter over medium heat; add diced potatoes and sauté until they start to brown. Stir in braised pork and brown slightly. Next add sofrito, tomato, oregano and small amounts of the stock, letting it reduce down each time before adding more. When all ingredients are hot and mixed well, stir in parsley and set aside but keep warm.
4. For each serving: Spoon 1 cup hash onto plate and top with one poached egg and garnish with a sprig of oregano.


Photo and recipe: Idaho Potato Commission