Beef-and-Pepper Hash with Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a one-dish meal that doesn't need sides. Ingredients:
4 tablespoons butter, divided |
1 (28-oz.) package frozen cubed hash browns with onions and peppers, thawed |
1 medium-size red bell pepper, cut into 1-inch pieces |
1 large onion, cut into 1-inch pieces |
2 garlic cloves, minced |
1 (8-oz.) package sliced fresh mushrooms |
1/2 teaspoon dried thyme |
1 1/2 teaspoons salt |
3/4 pound barbecued brisket without sauce, coarsely chopped |
6 large eggs |
salt and pepper |
Directions:
1. Melt 3 Tbsp. butter in a heavy 12-inch skillet over medium-high heat. Add potatoes, next 3 ingredients, and 3 Tbsp. water. Cook, stirring occasionally, 10 to 12 minutes or until potatoes begin to lightly brown.
2. Add mushrooms, thyme, and salt; cook, stirring occasionally, 6 to 8 minutes or until mushrooms are browned and tender. Add brisket, and cook, stirring occasionally, 6 to 8 minutes. Keep warm.
3. Melt remaining 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with desired amount of salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness. Serve over hash.
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