Lunch: Texas Barbecue Hash Recipe | Myrecipes

Recipe by Robin Bashinsky 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.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Texas Barbecue Hash Recipe | Myrecipes

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

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

Red Wine-Marinated Steaks with Grilled Vegetables

Instructions

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 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.