Ingredients
Scale
- 1 tablespoon butter
- 1 russet potato cut into 1/2” cubes
- 1/2 onion diced
- salt and pepper
- 12 ounces Smithfield Peppercorn & Garlic Marinated Fresh Pork Sirloin cut into 1” cubes
- 2 eggs
- 15 ounces canned diced fire roasted tomatoes drained very well
- 1/2 cup shredded Mexican blend or cheddar cheese
- pickled jalapeños optional
Instructions
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Soak potatoes in lightly salted water for at least three minutes. (I do this while I chop the pork and onion, or you can even cut them ahead of time and soak them in the refrigerator overnight.) Drain potatoes and dry on paper towels.
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Melt butter in a skillet over medium-high heat. Add potatoes and onion to the hot skillet, and sprinkle with a little salt and pepper to taste. Stir to coat with butter and seasonings, and then cover the skillet. Cook for 10 minutes, stirring every few minutes.
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Remove lid, and stir in pork. Cover, and continue cooking, stirring occasionally, for 5-7 minutes or until the pork is cooked through.
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Stir in eggs and drained tomatoes. Sprinkle cheese over the potato and pork mixture, and cover with the lid once more. Reduce heat to low, and cook for 3-5 minutes until cheese is melted.
Notes
This dish tastes great reheated as leftovers!
- Prep Time: 10
- Cook Time: 20