Yankee Rancheros

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Jan. 09, 2024
After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas


  • 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 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.

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.
  • Nutrition Facts

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