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

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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.
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Steak Hash with Poached Eggs Recipe at a Glance
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