Ingredients
4 medium potatoes, cubed1/2 cup water1/2 pound sliced fresh mushrooms1 medium zucchini, quartered and sliced2 tablespoons butter, divided2/3 cup beef broth1 tablespoon Dijon mustard3/4 teaspoon dried rosemary, crushed6 ounces cooked sirloin steak, thinly sliced and cut into 1-inch pieces4 large eggs1/2 cup shredded cheddar cheeseCoarsely ground pepper
Preparation
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.
