Poached Eggs Over Potato Hash

Prep time: 10min
Total time: 30min
Serves 4
1 tbsp
butter
15 mL
1
small onion, finely chopped
0
1 cup
finely chopped red pepper
250 mL
4
slices Fully Cooked Bacon, 50% Less Salt
0
1 pkg
Shredded Hash Browns
567 g
2 tbsp
chopped fresh dill
30 mL
1/2 tsp
each salt and pepper
2 mL
1/4 cup
white vinegar
60 mL
4
Large Eggs
0
calories
260
fat
10 g
saturated fat
4 g
carbs
33 g
protein
12 g
cholestrol
205 mg
fibre
3 g
sodium
530 mg
potassium
125 mg

Directions

  1. Melt butter in a large, non-stick skillet on medium heat. Add onion and red pepper; sauté for 5 min. or until softened. Chop bacon and add to the pan; cook for 2 min.

  2. Add hash browns. Cook, stirring occasionally, for 7 to 10 min. or until potatoes are heated through and peppers are fork tender. Stir in dill and season with salt and pepper.

  3. Poach eggs in simmering water with vinegar for 4 min. Lift out using a slotted spoon. Press lightly with a fingertip. The whites should be firm and the yolks soft. Drain eggs on paper towel while dividing the warm potato mixture among four serving plates. Top each one with an egg.