Beef-and-Pepper Hash with Eggs

Southern Living
This is a one-dish meal that doesn't need sides.
Makes 6 servings


+ Add To Shopping List
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


Total: 46 Minutes

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.

Created date

November 2010