Frizzled Eggs over Garlic Steak and Mushroom Hash

Frizzled Eggs over Garlic Steak and Mushroom Hash Enlarge Image
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10 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
30 mins
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Frizzled Eggs over Garlic Steak and Mushroom Hash

Ingredients
2
tablespoons vegetable oil
2
cups frozen diced hash brown potatoes with onions and peppers
1
8 ounce package sliced fresh mushrooms
4
3 ounces thin breakfast steaks
 
Salt
 
Ground black pepper
4
cloves garlic, thinly sliced
4
eggs
 
Fresh tarragon (optional)

Directions

  1. In a 12-inch skillet heat 1 tablespoon of the oil. Cook potatoes and mushrooms, covered, over medium-high heat for 10 minutes. Stir occasionally. Remove from skillet; cover to keep warm.
  2. Sprinkle steaks with salt and pepper. Heat remaining 1 tablespoon oil in skillet. Cook steaks and garlic for 3 to 4 minutes, turning once, until desired doneness. Remove from skillet; cover to keep warm.
  3. Add eggs to the hot skillet; sprinkle with salt and pepper. Cook to desired doneness. Place potatoes, steaks, and eggs on plates. If desired, sprinkle with fresh tarragon.

From the Test Kitchen

Serving Suggestion:

If you like, top the hash with sour cream, a bit of jarred horseradish, and a pinch of fresh snipped herbs.

Nutrition Facts

(Frizzled Eggs over Garlic Steak and Mushroom Hash)
    Per serving:
  • 324 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 258 mg chol.,
  • 397 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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