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Leftover Steak Hash
Yields: 4 serving(s) - Preparation Time: 10 minutes
Ingredients
Ingredients For Steak Hash
- 2 tablespoon(s) olive oil
- 1 small onion; finely chopped
- 1 clove garlic; finely minced
- 2 cup(s) leftover steak; cut into cubes
- 2 cup(s) leftover hash browns
- 1/4 cup(s) fresh flat leaf parsley; coarsely chopped
- Salt and freshly ground pepper; to taste
Ingredients For Poached Eggs
- 3 cup(s) water
- 1 tablespoon(s) white wine vinegar
- 4 eggs
Directions
- Heat the olive oil in a saute pan over medium heat.
- Add the onion and garlic and cook until translucent.
- Add the steak, potatoes, and parsley and season with salt and pepper to taste.
- Cook until just heated through.
- Serve with poached eggs.
- Heat the water and vinegar until simmering in a large frying pan.
- Break each egg into a cup and gently add to the water.
- Poach for 4-5 minutes, or until the yolk is nearly cooked.
- Remove the 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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