Steak Mushroom Breakfast Hash Food

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STEAK HASH



Steak Hash image

"Give leftover stead and bake potatoes a flavorful face-lift," suggests Barbara Nowakowski of North Tonawanda, New York. Green pepper, onion garlic powder lend just enough seasoning to the easy brunch dish.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
3 medium potatoes (about 1 pound), peeled, cooked and diced
1 cooked steak, diced (about 1 cup)
1/4 to 1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup shredded Monterey Jack cheese
4 eggs

Steps:

  • In a large skillet, saute the green pepper and onion in oil until tender. Stir in potatoes. Reduce heat; cover and cook over low heat for 10 minutes or until the potatoes are heated through, stirring occasionally. , Add steak, garlic powder, salt and pepper. Sprinkle with cheese. Cover and cook on low 5 minutes longer or until heated through and cheese is melted; keep warm. Prepare eggs as desired. Divide hash among four plates and top with an egg.

Nutrition Facts : Calories 318 calories, Fat 17g fat (5g saturated fat), Cholesterol 253mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

SKIRT STEAK WITH MUSHROOM HASH



Skirt Steak with Mushroom Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold or red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1 1/4 pounds skirt steak, cut into 4 pieces
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large shallot, sliced
1 10-ounce package baby spinach (about 8 cups)
1 tablespoon unsalted butter
8 ounces cremini mushrooms, quartered
1/3 cup dry white wine

Steps:

  • Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.
  • Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with ½ teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.
  • Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
  • Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, ½ teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.
  • Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 106 milligrams, Sodium 643 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

STEAK & MUSHROOM BREAKFAST HASH



Steak & Mushroom Breakfast Hash image

Yes, we call this savory dish a "breakfast" hash, but with delectable ingredients like mushrooms, cheddar cheese, zucchini and taters, we're betting your family will love this meal at any time of the day. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 medium potatoes, cubed
1/2 cup water
1/2 pound sliced fresh mushrooms
1 medium zucchini, quartered and sliced
2 tablespoons butter, divided
2/3 cup beef broth
1 tablespoon Dijon mustard
3/4 teaspoon dried rosemary, crushed
6 ounces cooked sirloin steak, thinly sliced and cut into 1-inch pieces
4 large eggs
1/2 cup shredded cheddar cheese
Coarsely ground pepper

Steps:

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, about 9 minutes., Meanwhile, in a large skillet over medium-high heat, saute mushrooms and zucchini in 1 tablespoon butter until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 3 minutes. Add steak; heat through., Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper.

Nutrition Facts : Calories 426 calories, Fat 18g fat (9g saturated fat), Cholesterol 233mg cholesterol, Sodium 485mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 26g protein.

STEAK AND EGG HASH



Steak and Egg Hash image

Pan-fried potatoes and onions are topped with eggs, cherry tomato halves, and sliced steak for a hearty breakfast--or dinner!

Provided by Eggland's Best

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 6

Number Of Ingredients 7

1 beef sirloin steak, sliced
1 pound potatoes, cut into small pieces
Salt and ground black pepper to taste
1 sweet onion, chopped
4 Eggland's Best Eggs, large
1 cup cherry tomatoes, halved
Dried Italian seasoning

Steps:

  • Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet.
  • Add the potatoes to the skillet and season with salt and pepper.
  • Cook, stirring occasionally, until tender, (8 to 12 minutes).
  • Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
  • Cut steak into pieces and return to skillet, reduce the heat to low.
  • Make 4 shallow wells in the potato mixture and crack an egg into each one.
  • Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes)
  • Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!

Nutrition Facts : Calories 159.9 calories, Carbohydrate 16.4 g, Cholesterol 154 mg, Fat 4.8 g, Fiber 2.3 g, Protein 13 g, SaturatedFat 1.6 g, Sodium 94.3 mg, Sugar 1.6 g

MUSHROOM HASH WITH POACHED EGGS



Mushroom hash with poached eggs image

Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 27m

Number Of Ingredients 8

1 ½ tbsp rapeseed oil
2 large onions , halved and sliced
500g closed cup mushrooms , quartered
1 tbsp fresh thyme leaves , plus extra for sprinkling
500g fresh tomatoes , chopped
1 tsp smoked paprika
4 tsp omega seed mix (see tip)
4 large eggs

Steps:

  • Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
  • Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
  • If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

PORK STEAK AND CHEESY HASH BROWN CASSEROLE



Pork Steak and Cheesy Hash Brown Casserole image

Without the green bean addition, this tastes very much like the famous cheesy hashbrown casserole everyone seems to like so well. If you add the green beans and onions, it tastes a lot like the holiday green bean casserole. The pork steak is a delicious blend of flavors either way! I have a VERY PICKY 13 year old son who hates mushrooms or mushroom soup, and won't even eat green bean casserole, but LOVED this dish because he didn't realize it had mushroom soup in it. He even asked for seconds, then wanted the left-overs the next day. Hubby said this was one of the BEST casseroles I had ever made. No leftovers for the son, as hubby had already eaten it for breakfast the next morning! If you have never cooked with pork steak before, as I hadn't till I tried this recipe, try this. You will be surprised how EASY and TASTY this is! FIVE STARS for my family! Quick to throw together after work... about 15 minutes.... then relax for a little over an hour, and supper is ready!!! My pork steak was even frozen when I first found this recipe, and so I defrosted the meat package a little bit in microwave and then sliced the meat up while still half frozen. Worked well. I will make this again as I can keep the ingredients on hand, and even if the meat is frozen, I can still make it quickly.

Provided by gailmiller2004

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb pork steaks, cut into strips
20 ounces frozen hash browns
16 ounces sour cream
10 3/4 ounces cream of mushroom soup
4 ounces mushrooms (optional)
15 ounces french-sliced green beans, drained (optional)
8 ounces grated cheddar cheese
2 teaspoons chives (optional)
chopped onion

Steps:

  • Cut pork steak into bite-sized strips or larger as desired, and coat with flour, salt and pepper in a large bowl. Heat oil in large skillet or dutch oven and brown meat. Saute onions with meat half way through if you want onions added. (Don't have to cook meat throughly, as it will finish cooking in oven.) Combine in saucepan sour cream, mushroom soup, mushrooms, and half of cheese. Stir and heat mixture, do not boil. Place hash browns in bottom of Pam-sprayed casserole dish or 9 x 13 inch cake pan. Add green beans on top if desired. Pour sour cream mixture over this and place pork steak on top. Sprinkle with remaining cheese and bake, covered with foil in 350 degree oven for 1 1/2 hours.
  • I prefer to use the Southwestern type of shredded hashbrowns that already has some onion and green pepper in it if I don't add the green beans. Without the green bean addition, this tastes very much like the famous cheesy hashbrown casserole everyone seems to like so well. If you add the green beans and onions, it tastes a lot like Durkee's green bean casserole. The pork steak is a delicious blend of flavors either way!
  • I have a VERY PICKY 13 year old son who hates mushrooms or mushroom soup, and won't even eat green bean casserole, but LOVED this dish because he didn't realize it had mushroom soup in it. He even asked for seconds, then wanted the left-overs the next day. Hubby said this was one of the BEST casseroles I had ever made. No leftovers for the son, as hubby had already eaten it for breakfast the next morning!
  • If you have never cooked with pork steak before, as I hadn't, try this. You will be surprised how EASY and TASTY this is! FIVE STARS for my family!

Nutrition Facts : Calories 682.1, Fat 47.9, SaturatedFat 25, Cholesterol 123.2, Sodium 674.9, Carbohydrate 33.9, Fiber 1.9, Sugar 2.5, Protein 31.3

STEAK AND EGGS HASH RECIPE BY TASTY



Steak And Eggs Hash Recipe by Tasty image

Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.

Provided by Chris Rosa

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 14

2 lb yukon gold potato, peeled and cut into 1/2 in (1 1/2 cm)
cold water, for cooking potatoes
1 ½ tablespoons kosher salt, divided
1 top sirloin steak
1 ½ teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter, divided
1 tablespoon canola oil
½ small yellow onion, thinly sliced
8 oz cremini mushroom, steemed and quartered
1 small red bell pepper, seeded and diced
1 teaspoon fresh oregano, chopped
1 cup cherry tomato, halved
4 large eggs
1 tablespoon fresh parsley, minced

Steps:

  • Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
  • Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
  • Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
  • Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
  • Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
  • Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
  • Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
  • Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
  • Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams

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