Rating: 3 stars
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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. 

Robin Bashinsky
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups hash and 1 egg)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

437 calories; fat 14.2g; saturated fat 4.2g; mono fat 5.2g; poly fat 2.1g; protein 25g; carbohydrates 51g; fiber 10g; cholesterol 229mg; iron 4mg; sodium 524mg; calcium 161mg; sugars 15g; added sugar 11g.
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