Texas Barbecue Hash

14 ingredients
4 steps

Ingredients

  • 12 ounces Yukon Gold potatoes, cut into 1/2-in. cubes
  • 1 tablespoon canola oil
  • 1 cup chopped green onions
  • 1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
  • 4 large eggs
  • 1/2 cup unsalted ketchup
  • 3 tablespoons water, divided
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons light brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh oregano

Directions

  1. 1
    Bring potatoes to a boil in a large saucepan filled with water. Reduce heat and simmer 10 minutes. Drain.
  2. 2
    Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes and green onions; cook 4 minutes (do not stir). Stir in beans and steak; cook 2 minutes. Remove pan from heat.
  3. 3
    Heat a large nonstick skillet over medium heat. Crack eggs into pan; cook 1 minute. Cover pan; cook an additional 2 minutes or until desired degree of doneness.
  4. 4
    Combine ketchup, 2 tablespoons water, vinegar, brown sugar, onion powder, salt, and pepper in a bowl, stirring until well blended. Combine remaining 1 tablespoon water and sour cream in a small bowl, stirring until smooth. Divide potato mixture among 4 bowls; drizzle 3 tablespoons ketchup mixture and 1 tablespoon sour cream mixture over each serving. Top with eggs and oregano.

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