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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 359
  • Fat: 14.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 20.9g
  • Carbohydrate: 37.7g
  • Fiber: 5.3g
  • Cholesterol: 247mg
  • Iron: 4.4mg
  • Sodium: 583mg
  • Calcium: 73mg

Ingredients

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steak Hash with Poached Eggs Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy