Vinegar Video

Texas BBQ Hash

  Saddle up and dig in with this dish thats wild enough for the West and simple enough for breakfast.

Texas BBQ Hash 

Total Time: 40 minutes

Yields: 4 servings,
1 ¼ cup of hash and 1 egg each serving


12 oz. Yukon Gold potatoes, cut into cubes
1 tbsp. olive oil
1 cup chopped onion (green or yellow)
1 can unsalted Great Northern beans, rinsed and drained
8 oz. seasoned flank steak, cubed
4 large eggs
½ cup ketchup
3 tbsp. water, divided
2 tbsp. apple cider vinegar
1 ½ tbsp. light brown sugar
½ tsp. onion powder
salt and pepper
¼ cup light sour cream
2 tbsp. fresh oregano


For the hash:

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

Heat oil in a large cast-iron skillet over medium- high heat. Add potatoes and onion; cook for 4 minutes. Stir in beans and steak; cook for 5-7 minutes or until desired doneness. Set aside and cover.

Heat a pan over med-high heat. Crack eggs into pan and fry eggs until desired doneness.

For the BBQ Sauce:

Combine ketchup, 2 tbsp. water, vinegar, brown sugar, onion powder, salt and pepper in a bowl and mix until blended. Combine remaining 1 tbsp. water with sour cream, stirring until smooth.

Drizzle BBQ Sauce and Sour Cream mixture over each serving of hash. Top with an egg and fresh oregano.

Click here to download this recipe card!