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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, finely minced
- 1 x Clove garlic, finely chopped
- 2 c. Leftover steak, cut into cubes
- 2 c. Leftover hash browns
- 1/4 c. Fresh flat leaf parsley, coarsely minced Salt and freshly grnd pepper, to taste
- 3 c. Water
- 1 Tbsp. White wine vinegar
- 4 x Large eggs
Directions
- How to Prepare the Steak Hash:1. Heat the extra virgin olive oil in a saute/fry pan over medium heat.
- 2. Add in the onion and garlic and cook till translucent/soft. Add in the steak, potatoes, and parsley and season with salt and pepper to taste.
- 3. Cook till just heated through.
- 4. Serve with poached Large eggs.
- How to Prepare the Poached Large eggs:1. Heat the water and vinegar till simmering in a large frying pan.
- 2. Break each egg into a c. and gently add in to the water. Poach for 4-5 min, or possibly till the yolk is nearly cooked.
- 3. Remove the Large eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with one poached egg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 194 | 46% |
| Total Fat 21.73g | 27% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 256mg | 85% |
| Sodium 173mg | 7% |
| Potassium 825mg | 24% |
| Total Carbs 20.91g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.08g | 1% |
| Protein 34.78g | 56% |
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