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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

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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
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