tbls vegetable oil
cups frozen diced hash browns potatoes with onion and peppers
8 oz pkg sliced fresh mushrooms
to 4 oz thin breakfast steaks
4 to 6
cloves garlic, thinly sliced
Fresh tarrogon, optional
In a 12 inch skillet heat 1 tablespoon oil. Cook potatoes and mushrooms covered over medium heat for 10 minutes. Stir occasionally. Remove form skillet and cover to keep warm. Sprinkle steaks with salt and pepper, Heat remaining oil in a skillet. Cook steaks and garlic for 3 to 4 minutes, turning once, until desired doneness. remove from skillet, cover to keep warm. Add each egg to the hot skillet, sprinkle with salt and pepper. Cook to desired doneness. Place potatoes steaks and eggs on plates. Sprinkle with fresh tarragon.