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Frizzled Eggs over Garlic Steak and Mushroom Hash


• 2 Tbsp. vegetable oil
• 2 cups frozen diced hash brown potatoes with onions and peppers
• 1 8-oz. pkg. sliced fresh mushrooms
• 4 3- to 4- oz. thin breakfast steaks
• 4 to 6 cloves garlic, thinly sliced
• 4 eggs
• Fresh Tarragon (optional)


1. In a 12-inch skillet, heat 1 tablespoon 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 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 each egg to the hot skillet; sprinkle salt and pepper. Cook to desired doneness. Place potatoes, steaks, and eggs on plates. Sprinkle fresh tarragon. Makes 4 servings.

Nutrition Facts

• Calories324,
• Total Fat (g)15,
• Saturated Fat (g)3,
• Monounsaturated Fat (g)8,
• Polyunsaturated Fat (g)3,
• Cholesterol (mg)258,
• Sodium (mg)397,
• Carbohydrate (g)17,
• Total Sugar (g)1,
• Fiber (g)2,
• Protein (g)29,
• Vitamin C (DV%)11,
• Calcium (DV%)5,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet

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