Poached Eggs Over Potato Hash
Prep Time
Serves
Cooking Mode
1 tbsp butter
1 small onion, finely chopped
1 cup finely chopped red pepper
4 slices reduced-sodium bacon
1 pkg Shredded Hash Browns
2 tbsp chopped fresh dill
½ tsp each salt and pepper
¼ cup white vinegar
4 eggs
1 tbsp butter
1 small onion, finely chopped
1 cup finely chopped red pepper
4 slices reduced-sodium bacon
1 pkg Shredded Hash Browns
2 tbsp chopped fresh dill
½ tsp each salt and pepper
¼ cup white vinegar
4 eggs
Directions
1Melt 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.
2Add 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.
3Poach 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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Personal Note
Personal Note