ingredients

• 2  Tbsp.  vegetable oil
• 2  cups  frozen diced hash brown potatoes with onions and peppers
• 1  8-oz. pkg.  sliced fresh mushrooms
• 4  3- to 4- oz.  thin breakfast steaks
• 4  to 6 cloves  garlic, thinly sliced
• 4    eggs
•     Fresh Tarragon (optional)

directions

1. In a 12-inch skillet, heat 1 tablespoon oil. Cook potatoes and mushrooms, covered, over medium-high heat for 10 minutes. Stir occasionally. Remove from skillet; cover to keep warm.

2. Sprinkle steaks with salt and pepper. Heat remaining oil in skillet. Cook steaks and garlic for 3 to 4 minutes, turning once, until desired doneness. Remove from skillet; cover to keep warm.

3. Add each egg to the hot skillet; sprinkle salt and pepper. Cook to desired doneness. Place potatoes, steaks, and eggs on plates. Sprinkle fresh tarragon. Makes 4 servings.