Yankee Rancheros

  Breakfast

After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner.

Yankee Rancheros

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.

Ingredients

  • 5 cups frozen shredded hash brown potatoes (about 15 ounces)
  • 1 cup refried beans
  • 1/4 cup salsa
  • 2 naan flatbreads, halved
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese or Mexican cheese blend
  • Additional salsa, optional

Instructions

  • 1. Cook potatoes according to package directions for stovetop.
  • 2. Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm.
  • 3. Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
  • 4. To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.

Nutrition Facts

1 serving: 430 calories, 23g fat (6g saturated fat), 202mg cholesterol, 703mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 16g protein.

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