STEAK AND MUSHROOM OVER EGGS HASH

Eggs over Steaks and Mushroom Hash

2 tablespoons vegetable oil

3 cups sliced fresh mushrooms

(8 ounces)

2 cups frozen diced hash brown

potatoes with onions and

peppers

4 3- to 4-ounce thin breakfast

steaks

Salt

Ground black pepper

4 to 6 cloves garlic, thinly sliced

4 eggs

Fresh tarragon sprigs

1 In a 12-inch skillet heat 1 tablespoon  veg oil  

sprinkle with additional salt and

pepper. Cook until desired doneness.

Remove from heat.

2 Sprinkle steaks with salt and

pepper. In same skillet heat the

remaining 1 tablespoon oil. Add steaks

and garlic; cook for 3 to 4 minutes or

until steaks are desired doneness,

turning once. Remove from skillet;

cover and keep warm

3 Break eggs into hot skillet;

sprinkle with additional salt and

pepper. Cook until desired doneness.

4 Divide potato mixture, steaks,

and eggs among plates. Garnish with tarragon sprigs, if desired

of the oil over medium-high heat.

Add mushrooms and potatoes; cook,

covered, for 10 minutes, stirring

occasionally. Remove from skillet;

cover and keep warm

Remove from heat.