Texano Plate Recipe

Preheat oven to 425°F (220°C). Toss halved/quartered potatoes with 1 tbsp olive oil, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp salt and ¼ tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast 20–25 minutes, tossing once halfway, until edges are golden and crisp and centers are tender when pierced with a fork.

While potatoes roast, slice smoked sausage into ½" rounds. Heat 1 tsp vegetable oil in a large skillet over medium-high heat.

Add sausage slices in a single layer and cook 3–4 minutes per side, until nicely browned and heated through. Transfer to a plate and keep warm. If using the same skillet for eggs, wipe out excess oil leaving a light coating.

In a small saucepan over medium heat, warm 1 tsp oil and sauté the 2 tbsp finely diced onion until translucent, about 3–4 minutes.

Add 1 cup refried beans, 2 tbsp water or broth, and ¼ tsp ground cumin. Stir to combine and cook 3–5 minutes, adding more liquid if necessary to reach a smooth, spoonable consistency.

Season with ¼ tsp salt (taste and adjust). Stir in 1 tbsp chopped cilantro if using. Keep warm on low heat, stirring occasionally.

Decide style for eggs (fried, scrambled or over-easy). For fried/over-easy: heat a nonstick skillet over medium, add 1 tbs butter until foaming. Crack 2 eggs into the pan and cook until whites are set, 2–3 minutes for sunny-side up; for over-easy flip carefully and cook 20–30 seconds more. Season with ¼ tsp salt and 1/8 tsp pepper. For scrambled: melt butter, whisk eggs with salt and pepper, pour in and gently fold until soft curds form, 2–3 minutes.

If keeping everything warm, reduce oven to lowest setting and place cooked sausage and potatoes on a sheet in the oven while finishing eggs.

Plate components: spoon refried beans onto plate, arrange roasted skin-on potatoes and smoked sausage, then place the 2 eggs on top or beside. Garnish with cilantro, pickled jalapeños and hot sauce if desired.