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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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Nutrition Facts

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
260
Fat:
10
Saturated Fat:
4
Carbs:
33
Fibre:
3
Cholesterol:
205 mg
Protein:
12
Sodium:
530 mg