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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 - 4 ounces thin breakfast steaks
- Salt
- Ground black pepper
- 4 - 6 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 KitchenServing 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)
- Servings Per Recipe 4,
- cal. (kcal) 324,
- Fat, total (g) 15,
- chol. (mg) 258,
- sat. fat (g) 3,
- carb. (g) 17,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 29,
- vit. A (IU) 243,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 397,
- Potassium (mg) 569,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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