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. 

 

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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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