Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 9 Ratings

Opt for a thin cut of beef and start with frozen hash brown potatoes and you can have this steak and eggs breakfast on the table in just 30 minutes!

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

324 calories; fat 15g; cholesterol 258mg; saturated fat 3g; carbohydrates 17g; mono fat 8g; poly fat 3g; insoluble fiber 2g; sugars 1g; protein 29g; vitamin a 243IU; vitamin c 6.5mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 7.9mg; vitamin b6 0.8mg; folate 44.4mcg; vitamin b12 2.1mcg; sodium 397mg; potassium 569mg; calcium 50.5mg; iron 3.2mg.
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