Steak Hash with Poached Eggs

Since the idea is to use up leftover steak and all the little bits of weekend vegetables, don't worry if amounts don't match precisely.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 359
Fat 14.2 g
Satfat 4.3 g
Monofat 6.7 g
Polyfat 1.4 g
Protein 20.9 g
Carbohydrate 37.7 g
Fiber 5.3 g
Cholesterol 247 mg
Iron 4.4 mg
Sodium 583 mg
Calcium 73 mg

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 cup finely chopped red onion
1 1/2 cups grape tomatoes, chopped
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon sherry vinegar
4 large eggs
3 tablespoons chopped fresh parsley

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 6 minutes or until tender, stirring occasionally. Add tomatoes; cook 1 minute, stirring occasionally. Add eggplant and next 3 ingredients (through Chili-Espresso Rubbed Steak); cook 3 minutes or until heated. Stir in salt and 1/4 teaspoon pepper. Keep steak mixture warm.

2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add vinegar. Break eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Spoon about 1 1/2 cups hash onto each of 4 plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon pepper and parsley.

Note:

Maureen Callahan, MS, RD,

August 2010