Frizzled Eggs over Garlic Steak and Mushroom Hash


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


Ground black pepper

4 - 6 cloves garlic, thinly sliced

4 eggs

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.

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