Tuscan breakfast for dinner with eggs and hash browns

Tell those winter woes to take a hike, pour a glass of chilled white wine, and enjoy a comforting plate of golden-crisp hash browns with eggs cooked to order (we’ll have two, over-easy, please).

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( 7 ratings )

Preparation time:
25 minutes
Total time:
30 minutes
Makes:
4 Servings
Tuscan breakfast for dinner with eggs and hash browns

Tuscan breakfast for dinner with eggs and hash browns.
Photo, Roberto Caruso.

Instructions

  • HEAT a large non-stick frying pan over medium-high. Add 2 tbsp canola oil, then 4 Yukon Gold potatoes, cut into 1/2-in. cubes. Cook, stirring occasionally, until potatoes are brown and tender, 15 to 18 min. Add 4 shallots, chopped, and cook until shallots are lightly golden, 2 to 3 min. Stir in 1/3 cup sun-dried tomatoes packed in oil, finely chopped, 3 tbsp finely chopped chives, 1 minced garlic clove and 1/4 tsp salt. Transfer mixture to a bowl and keep warm.
  • CRACK 4 eggs into pan. Cook, covered, until egg whites are no longer runny, 1 to 2 min. Divide hash browns among 4 plates. Top each with 1 egg.

Wine Pairings

Eggs and hash brownsWine_McWilliam's Mount Pleasnat Elizabeth Semillon
Pair it with: A smoky white.

With aromatics of zesty lime, ripe peach and tangerine, this unique Australian white is a hidden gem; its smoky, acid-driven nature makes it the perfect foil for this tough-to-match egg dish.

Our pick: McWilliam’s Mount Pleasant Elizabeth Semillon, Australia, $20.

Nutrition (per Serving)

calories
322
protein
11 g
carbohydrates
41 g
fat
13 g
fibre
g
sodium
249 mg
Excellent source of 
Folate

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