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.

Product Recall : Compliments Pastrami