Beef-and-Pepper Hash with Eggs

Ingredients

• 4 tablespoons butter divided
• 0.5 teaspoon thyme leaves dried
• 6 large eggs 
• 8 oz mushrooms fresh sliced
• 2  garlic cloves minced
• 28 oz hash browns frozen with onions and peppers, thawed cubed
• 0.8 pound barbecued brisket without sauce coarsely chopped
• 1 large onion cut into 1-inch pieces
• 1 medium size bell pepper red cut into 1-inch pieces
• 1.5 teaspoons salt 
• 6 servings salt and pepper 

Equipment

• frying pan

Directions

1. Melt 3 Tbsp. butter in a heavy 12-inch skillet over medium-high heat.
2. Add potatoes, next 3 ingredients, and 3 Tbsp. water. Cook, stirring occasionally, 10 to 12 minutes or until potatoes begin to lightly brown.
3. Add mushrooms, thyme, and salt; cook, stirring occasionally, 6 to 8 minutes or until mushrooms are browned and tender.
4. Add brisket, and cook, stirring occasionally, 6 to 8 minutes. Keep warm.
5. Melt remaining 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with desired amount of salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.
6. Serve over hash.