CUBAN HASH (PICADILLO)

1 lb. ground lean pork, lean beef and/or veal
1/4 lb. ground ham
1 large onion, peeled, ends discarded, finely chopped
1 bell pepper, both ends discarded, seeded and pith removed, chopped 1/4-inch pieces
3 cloves of garlic, peeled, mashed and finely chopped
2 tablespoons tomato sauce
1 teaspoon distilled white vinegar
1 teaspoon ground cumin
salt and ground black pepper to taste
1 large potato, eyed, peeled chopped in 1/2-inch pieces
3 tablespoons lard or bacon grease
1/4 cup coarsely chopped salad olives
TO SERVE:
cooked white rice
4 fresh fried eggs, fried sunny side up

Cook meat (except the ham) thoroughly. Drain completely.

Add ham, onion, bell pepper, and garlic. Cook mixture till onions are translucent.

Add tomato sauce, vinegar, cumin, salt, and pepper. Mix very well over medium heat until bubbling.

In another pan, fry the potato chunks in lard or bacon grease till brown.

Stir in olives.

TO SERVE:
Layer on the rice, meat mixture, and top with the eggs.

Serve very hot.