Texas Barbecue Hash

• 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
• 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

1. Bring potatoes to a boil in a large saucepan filled with water. Reduce heat and simmer 10 minutes. Drain.
2. 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.
3. 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.
4. 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.

potatoes, canola oil, green onions, unsalted great northern beans, eggs, unsalted ketchup, water, apple cider vinegar, light brown sugar, onion powder, kosher salt, freshly ground black pepper, sour cream, fresh oregano

Taken from www.myrecipes.com/recipe/texas-barbecue-hash (may not work)