2 medium potatoes, cubed
1/2 c water
1/2 lb sliced fresh mushrooms
1 medium zucchini quartered and sliced
2 TB butter, divided
2/3 c beef broth
1 TB Dijon style mustard
3/4 tsp rosemary, crushed
6 to 8 oz leftover steak, thinly sliced
1/2 c shredded cheddar cheese (optional)
DirectionsPlace potatoes and water in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
Meanwhile, sauté mushrooms and zucchini in 1 tablespoon butter in a large skillet until just tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered for a few minutes until most of the liquid has evaporated. Add steak, heat through.
Fry eggs in remaining butter in a separate skillet. Serve over hash, sprinkle with cheese, if desired and sprinkle with pepper.