- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 tbsp
- butter
- 15 mL
- 1
- small onion, finely chopped
- 1 cup
- finely chopped red pepper
- 250 mL
- 4 slices
- reduced-sodium bacon
- 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
- eggs
Directions
- Step 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.
- Step 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.
- Step 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 260
- Fat:
- 10 g
- Saturated Fat:
- 4 g
- Carbs:
- 33 g
- Fibre:
- 3 g
- Cholesterol:
- 205 mg
- Protein:
- 12 g
- Sodium:
- 530 mg