Ranchero Beef Hash This traditional skillet recipe of beef and vegetables topped off with an egg is versatile enough to be served for breakfast, brunch, or as a main dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 26, 2013 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound small red potatoes, chopped 2 tablespoon cooking oil 1 medium carrot, shredded ½ recipe Cowboy Chuck Roast with Onion Gravy (2 portions), thawed (see Recipe Center) Salt and ground black pepper 1 tablespoon butter 4 eggs Fresh or refrigerated salsa 1 recipe Tortilla Strips (see recipe below) (optional) Tortilla Crisps 12 6 inch flour or corn tortillas Directions For hash, place potatoes in a 1-1/2-quart microwave-safe casserole. Add 2 tablespoons water. Cover and cook on 100 percent power (high) power for 5 to 7 minutes or just until tender, stirring once. Drain potatoes. In large skillet heat oil over medium-high heat. Add potatoes. Cook, stirring occasionally, until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast and gravy, using a spoon to break beef in bite-size pieces; heat through. Season to taste with salt and pepper. Keep warm. In extra-large skillet melt butter over medium heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes, until whites are set and yolks begin to thicken. (For more doneness, turn eggs and continue cooking 30 seconds.) Divide hash among plates. Top with one egg and salsa. Serve with tortilla strips. Makes 4 servings. Tortilla Crisps Cut each tortilla into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 5 to 10 minutes or until crisp. Rate it Print Nutrition Facts (per serving) 507 Calories 24g Fat 31g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 507 % Daily Value * Total Fat 24g 31% Saturated Fat 7g 35% Cholesterol 282mg 94% Sodium 1029mg 45% Total Carbohydrate 31g 11% Total Sugars 7g Protein 42g Vitamin C 17.1mg 86% Calcium 101mg 8% Iron 5.2mg 29% Potassium 1327mg 28% Folate, total 72.6mcg Vitamin B-12 3.4mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.