Steak & Mushroom Hash with Fried Egg

 Steak & Mushroom Hash with Fried Egg

adapted from Taste of Home

Still using up some of that beef roast. This recipe can be made with any leftover beef or better yet try it with leftover chicken or turkey breast for 0 WW Blue points.

If you do not have a leftover baked potato just peel and cube a potato put it in a microwave dish with 1/2 cup of water and cook on high for about 9 minutes or until the potato is tender.

Makes 3 servings                                                      3 WW Blue points / serving

1 small leftover baked potato, peeled and cubed

1/2 lb. sliced fresh mushrooms

6 oz. zucchini, quartered and sliced

1/3 small onion, diced

1/4 bell pepper, seeded and diced

Cooking spray

1/3 cup beef stock or canned broth

1 1/2 tsp. whole grain mustard

1/2 tsp. dried rosemary, crushed

3 oz. leftover lean beef roast, sliced thin and cubed

3 Tbsp. reduced fat Mexican blend cheese

Kosher salt and Freshly ground pepper

3 eggs, fried to your liking of doneness.

1. Sauté the mushrooms, zucchini, onions and peppers in a skillet coated with cooking spray until tender-crisp, about 5 minutes.
2. Stir in the broth, mustard and rosemary. Bring to a boil; reduce heat and simmer uncovered for 2 minutes.
3. Add the beef and potatoes and cook until heated through.
4. Serve hash sprinkled with cheese, topped with egg and seasoned to taste with salt and pepper.

Enjoy!