Texas BBQ HashSaddle 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
YOU WILL NEED:
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
DIRECTIONS FOR HASH:
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.