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
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.
Recipe shared from: http://www.bhg.com/recipe/beef/frizzled-eggs-over-garlic-steak-and-mushroom-hash/