Poached Eggs Over Potato Hash

  • 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.

Nutrition Facts

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