- HEAT a large non-stick frying pan over medium-high. Add canola oil, then the Yukon Gold potatoes. Cook, stirring occasionally, until potatoes are brown and tender, 15 to 18 min. Add shallots and cook until shallots are lightly golden, 2 to 3 min. Stir in sun-dried tomatoes, chives, garlic clove and salt. Transfer mixture to a bowl and keep warm.
- CRACK 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.
Eggs and hash browns
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.