Beef-and-Pepper Hash with Eggs

Name: Beef-and-Pepper Hash with Eggs
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 1 teaspoons dried thyme; 6 larges eggs; 227 grams package sliced fresh mushrooms; 2 garlic cloves, minced; 794 grams package frozen cubed hash browns with onions and peppers, thawed; 340 grams barbecued brisket without sauce, coarsely chopped; 1 large onion, cut into 1-inch pieces; 1 medium size red bell pepper, cut into 1-inch pieces; 2 teaspoons salt; 6 servings Salt and pepper

You can never have too many side dish recipes, so give Beef-and-Pepper Hash with Eggs a try. Watching your figure? This gluten free recipe has 359 calories, 10g of protein, and 13g of fat per serving. This recipe serves 6. Head to the store and pick up garlic cloves, salt, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 46 minutes.

Instructions

Melt 3 Tbsp. butter in a heavy 12-inch skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add potatoes, next 3 ingredients, and 3 Tbsp. water. Cook, stirring occasionally, 10 to 12 minutes or until potatoes begin to lightly brown.

Ingredients you will need

Potato

Water

Add mushrooms, thyme, and salt; cook, stirring occasionally, 6 to 8 minutes or until mushrooms are browned and tender.

Ingredients you will need

Mushrooms

Thyme

Salt

Add brisket, and cook, stirring occasionally, 6 to 8 minutes. Keep warm.

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.

Ingredients you will need

Salt And Pepper