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Texas Barbecue Hash

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Active time 40 mins
Total time 40 mins
Yield

Serves 4 (serving size: about 1 1/4 cups hash and 1 egg)

Hash is the king of reinvented leftovers. Here we've added a Southern spin with a make-shift barbecue sauce. Don't miss out on the fried egg—it really makes the hash.   

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
  • 8 ounces cooked chipotle-seasoned flank steak, cubed
  • 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
  • <p>Red Wine-Marinated Steaks with Grilled Vegetables&nbsp;</p>

Nutrition Information

  • calories 437
  • fat 14.2 g
  • satfat 4.2 g
  • monofat 5.2 g
  • polyfat 2.1 g
  • protein 25 g
  • carbohydrate 51 g
  • fiber 10 g
  • cholesterol 229 mg
  • iron 4 mg
  • sodium 524 mg
  • calcium 161 mg
  • sugars 15 g
  • Est. Added Sugars 11 g

How to Make It

  1. Bring potatoes to a boil in a large saucepan filled with water. Reduce heat and simmer 10 minutes. Drain.

  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. 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. 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.