Frizzled Eggs over Garlic Steak and Mushroom Hash
tablespoons vegetable oil
cups frozen diced hash brown potatoes with onions and peppers
8 ounce package sliced fresh mushrooms
3 ounces thin breakfast steaks
Ground black pepper
cloves garlic, thinly sliced
Fresh tarragon (optional)
- 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.
- 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.
- 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
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