Steak & Mushroom Breakfast Hash Recipe

Steak & Mushroom Breakfast Hash Recipe
Steak & Mushroom Breakfast Hash Recipe photo by Taste of Home
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Steak & Mushroom Breakfast Hash Recipe

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Yes, we call this savory dish a “breakfast” hash, but with delectable ingredients like mushrooms, cheddar cheese, zucchini and taters, we’re betting your family will love this meal at any time of the day. —Simple & Delicious Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium potatoes, cubed
  • 1/2 cup water
  • 1/2 pound sliced fresh mushrooms
  • 1 medium zucchini, quartered and sliced
  • 2 tablespoons butter, divided
  • 2/3 cup beef broth
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon dried rosemary, crushed
  • 6 ounces leftover Texas Roadhouse sirloin steak, thinly sliced and cut into 1-inch pieces
  • 4 eggs
  • 1/2 cup shredded cheddar cheese
  • Coarsely ground pepper

Directions

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 9 minutes or until tender.
Meanwhile, saute mushrooms and zucchini in 1 tablespoon butter in a large skillet until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil. Reduced heat; simmer, uncovered, for 3 minutes. Add steak; heat through.
Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper. Yield: 4 servings.
Originally published as Steak & Mushroom Breakfast Hash in Simple & Delicious December/January 2013, p19

Nutritional Facts

1 serving: 426 calories, 18g fat (9g saturated fat), 233mg cholesterol, 485mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 26g protein.

  • 4 medium potatoes, cubed
  • 1/2 cup water
  • 1/2 pound sliced fresh mushrooms
  • 1 medium zucchini, quartered and sliced
  • 2 tablespoons butter, divided
  • 2/3 cup beef broth
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon dried rosemary, crushed
  • 6 ounces leftover Texas Roadhouse sirloin steak, thinly sliced and cut into 1-inch pieces
  • 4 eggs
  • 1/2 cup shredded cheddar cheese
  • Coarsely ground pepper
  1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 9 minutes or until tender.
  2. Meanwhile, saute mushrooms and zucchini in 1 tablespoon butter in a large skillet until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil. Reduced heat; simmer, uncovered, for 3 minutes. Add steak; heat through.
  3. Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper. Yield: 4 servings.
Originally published as Steak & Mushroom Breakfast Hash in Simple & Delicious December/January 2013, p19

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