Yankee Rancheros Recipe
Yankee Rancheros Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Darla Andrews, Schertz, Texas
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

Cook potatoes according to package directions for stovetop.
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.
Coat same skillet with cooking spray; place over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa. Yield: 4 servings.


Test Kitchen Tips
  • Bring the forks and knives to this "sandwich." It's a meal!
  • Chopped fresh cilantro, if you're a fan, makes for a perfect garnish.
  • Originally published as Yankee Rancheros in Simple & Delicious October/November 2017

    Nutritional Facts

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

    • 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
    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, one 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. Yield: 4 servings.


    Test Kitchen Tips
  • Bring the forks and knives to this "sandwich." It's a meal!
  • Chopped fresh cilantro, if you're a fan, makes for a perfect garnish.
  • Originally published as Yankee Rancheros in Simple & Delicious October/November 2017

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