- Level
- very easy
- Prep Time
- 10 min
- Total Time
- 30 min
- 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.
Nutritional Facts
- Per:
- Calories:
- 260
- Fat:
- 10
- Saturated Fat:
- 4
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 33
- Fibre:
- 3
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 205 mg
- Protein:
- 12
- Iron:
- Sodium:
- 530 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
